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Rice is cooked by boiling or steaming, and absorbs water during cooking. With the absorption method, rice may be cooked in a volume of water similar to the volume of rice. With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable with enriched rice, as much of the enrichment additives are lost when the water is discarded. Electric rice cookers, popular in asia and latin america, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf in iran and afghanistan or biryani (dam-pukhtak) in india and pakistan.

• Material: Metal 
• Color: Black, Blue
• Capacity: 1000 kg
• Usage/Application: Industrial

Prakash Masale is recognized as a leading Manufacturer, Exporter and Supplier of the finest variety of Rice. Long grains, rich taste and great aroma are the basic attributes of our variety of rice. These are grown in the most hygienic farms and are packed and stored in the best conditions. Our Rice is reckoned as a hallmark of quality and is a popular choice of a large number of people.

mature basmati rice, Long Grain Rice, Regular Basmati Rice

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