10%
Meri Mannat Basmati Rice, a variant of basmati Rice grown in the foot hills of Himalayas, is a success story of modern science in delivering the long slender translucent grain, which elongates on cooking without increase it its breadth.
Meri Mannat Basmati Rice, has nurtured from a heritage of commitment guarded for well over half a century. Grains are careful class="product-detail-ully selected and undergo stringent quality tests at fully automated, state-of-the-art milling facility, and are hygienically packed to confirm to exacting standards. A lineage of trust, that blends traditional purity.
Cooking Instructions for Open Pan
- Bring 1 cup of Rice and soak in water for 90 to 120 minutes. Rinse and drain off the water. Add 6-8 Cup of water into Rice to boil. Stirring occasionally.
- Reduce heat and boil gently uncover for 8-10 minutes.
Cooking Instructions for covered Pan
- Bring 1 cup of Rice and soak in water for 90 to 120 minutes. Rinse and drain off the water. Add 11/2 Cup of water into Rice to boil. Stirring occasionally.
- Lower heat, cover and simmer for 12-14 minutes.
- Remove from heat and stands.
Cooking Instructions for Microwave
- Bring 1 cupof Rice and soak in water for 90 to 120 minutes. Rinse and drain off the water. Add 11/2 Cup of water into Rice in a microwaveable container.
- Cook on medium heat in microwave for 15 minutes.
- Lets stand for 5 minutes before serving.
| Nutrition Facts | |
|---|---|
|
Serving Size ¼ cup (45g) |
|
| Amount Per 100G | |
| Calories 370 | Calories from Fat 0 |
| % Daily Value* | |
| Total Fat 0.6 | 1% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2.5mg | 0% |
|
Total Carbohydrates 82g |
26% |
| Dietary Fiber 0.7g | 0 |
| Sugars 0g | |
| Protein 6.8g | |
| Vitamin A 0% | Vitamin C 0% |
| Calcium 0% | Iron 6% |
| *Percent Daily values are based on a 2,000 calories diet. Your Daily values may be higher or lower depending |
|
Customer Reviews
-
4%
-
0%
-
0%
-
0%
-
0%
Write a Product review
Third Panel
Fourth Panel
Related Products
