Himalayan Red Rice, also called Laal Chawal, is traditionally grown in the high-altitude fertile valleys of the Gangotri region in the Himalayas. This rainfed rice being partially husked, brings you all the goodness of whole grain. When cooked, this rice has a firm texture and a distinct nutty taste .Read More
When compared to best of white rice, this ancient grain rice is richer in fibre, minerals, anti-oxidants and vitamin B2
Rinse and soak the rice for 1 hr.Traditional: Use 4 parts water to 1 part rice, cook till grains are soft, strain the starch water for fluffy rice.Pressure cooking: Use 2 parts water to 1 part rice, cook for 3 whistles.Microwave: Use 2 parts water to 1 part rice, cook for 20 minutes on medium to high setting.