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Eumarrah Hobart |
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A NUTTY RICE POPULAR IN ASIAN COOKING
Red rice has a slightly sticky, yet separating and fluffy texture. Its similar to brown rice, only the colour of the bran is red. Adds great flavour to sweet and savoury dishes.
HOW TO USE
> Wonderful served with Asian soups, curries and stir-fries. Also adds colour to paella, pilaffs and salads.
> Cook: Red rice takes longer to cook than white rice, but not as long as brown rice. Soaking the rice for at least 30min before cooking creates a softer texture. Cook by either boiling or using the absorption method. Rinse rice before cooking. 1 cup rice to 2 cups water
Product should last up to 24 months if stored in an airtight container in a cool dark area.
Country of origin: India/Sri Lanka
Nutrition info per 100g: Energy 1560 kJ; Protein 8 g; Total Fat 3 g; -Saturated <1 g; Carbohydrate 78 g; -Sugars <1 g; Sodium 5 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
