
Nutritional value per 100 g uncooked
Energy in kJ | 1477 |
Energy in kcal | 348 |
Fat (g) | 1,0 |
of which saturated (g) | 0,4 |
Carbohydrates (g) | 76 |
Sugar (g) | <0,5 |
Protein | 9,2 |
Salt (g) | <0,01 |
bali Basmati Rice Easy Cook 5 kg
Part of many ethnic dishes.
The importance of this parboiled Basmati rice is steadily increasing in out-of-home catering. After all, it has a lot of quality to offer:
Thanks to its unique aroma, this rice is considered the noblest of all rice varieties. The rice comes from the traditional cultivation areas and has a maximum breakage rate of 5%. Thanks to the parboiling process, the rice remains loose and granular even after a long standing period.
This Basmati rice meets the strict guidelines of the "Code of Practice for Basmati Rice", the purity law for genuine Basmati.
Trendy topics and concept ideas in a nutshell
- Wok and show cooking
- Inclusion in themed days
- Consideration of religious eating habits
- Catering

Ingredients
The basis for this premium quality lies in the selection of the right source. 100% parboiled Basmati rice.

Allergens
This product does not contain any ingredients that are subject to declaration.

Genetic engineering
Good to know: the product is free of genetically modified plants.

Preparation / cooking time
Carefully rinse parboiled Basmati rice before cooking in a sieve under running cold water. Bring 2 - 2.5 parts water and a pinch of salt to the boil. Add 1 part rice. Cook the rice on a low heat for about 14 minutes.

Combi steamer
The product can be prepared in the combi-steamer. For the optimum cooking time, please refer to the preparation recommendations of the manufacturer.

Storage conditions
In original packaging, cool and dry, protected from light at max. 20 °C and max. 65% relative humidity, do not store together with substances with strong odours and tastes.
Article information
Container size | 5 kg |
Item number | 59280 |
GTIN Order unit | 4004730592800 |
GTIN single pack |
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Contact
Contact for
Ulf Melzer
Phone
+49 (0)421-380570
product [at] rickmers.eu