Golden Phoenix Rice,Chawal, Thai, 4.5 Kg

Golden Phoenix Rice,Chawal, Thai, 4.5 Kg

The rice plant originally from Southeast Asia, which the grains are formed.
Most varieties grow in flooded fields. The different varieties are categorized based on the length of the grains. Short-grain rice is almost as wide as it is long. Because of its high starch content, the grains cling together when cooked.Medium-grain rice is shorter and plumper than long-grain rice; it stays firm and light. The grains will stick together when cooled.
Long-grain rice is light and nonsticky; it can become sticky if overcooked or stirred frequently.It is mainly used for making cooking rice, noodles, desserts and sweets. Boiled Rice is a regular ingredient in Bangladeshi cuisine and is used in many rotis and desserts such as shondesh and Bhapa phitha (steamed rice cakes).

How to use?

Usually rinse the rice in a few changes of cold water.Rinsing also removes loose starch, making the rice less sticky.For most everyday meals , you can get good results without soaking your rice. Using boiled rice the soak it for about 15 minutes, which makes the grains less brittle and prone to breakage. Soaking is also traditional for basmati rice, as it helps the rice expand to maximum length. Either way, be sure to drain your rice thoroughly or you’ll be using more water in cooking than you intended.

Indian recipe: Carrot Rice recipe

Main Ingredients:

• 2 cup rice
• 1 tsp broken block gram
• 2 nos Cloves
• 2 Onions
• 5 carrot
• 2 tsp fried groundnuts
• 2 tsp oil
• a small piece of Cinnamon
• 1 tsp Mustard
• 1 tsp bengal gram
• a few sprigs Curry Leaves
• Salt as per taste

Method to prepare :

Heat the pan, pour 1 tsp oil. Add chillies, cumin seeds,coriander seeds, and fry till it turns brown.Add grated coconuts and remove from the heat. Grind it seperately, now grind the fried groundnuts coarsely.Cook the rice and let it cool.Put the carrots in warm water. Grate it without peeling the skin.Heat oil in a pan. Add cloves , cinnamon , mustard , broken black Gram and Bengal Gram . Fry them.Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.Add rice and fry in a low flame. Now add salt and the ground masala powder. Mix it well with the rice.Finally add groundnut powder and remove from the flame. Serve hot.

Type: Fine Rice
Color: white
Taste: starchy

Other name: Rice, Boiled Rice, Arisi, ponni rice,chawal

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