BASMATI ENHANCES ANY ENTRÉE WITH ITS TOUCH OF “ROYALTY”
The “queen of fragrance” Basmati rice originated in India, but is also domestically grown. This popular aromatic long grain rice variety with its distinctive nutty flavor and fragrance creates out-of-the-ordinary recipes to accompany most any entrée. Basmati is a favorite with operators in search of that unique menu component.
Place rice, boiling water and, optionally, salt and butter or oil in a shallow pan; stir. Cover tightly and bake at 350°F 25-30 minutes or until most of the water is absorbed. Stir to fluff the grains before serving.
STOVE TOP METHOD
Combine rice, water and, optionally, salt and butter or oil in a stockpot and bring to a hard boil. Cover tightly and cook over low heat 15-20 minutes or until most of the water is absorbed. Transfer to a serving pan. Stir to fluff the grains before serving.
Place rice, boiling water and, optionally, salt and butter or oil in a steam table pan. Cover tightly and steam according to manufacturer’s directions.
To find foodservice recipe options from the Think Rice website, browse here.
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