About Basmati Extra Long Grain

The word Basmati originates from the Punjabi language which means _scent of the soil_.  Thus, the soil where it is cultivated plays a huge role in preserving the finest Basmati. The BERNAS Best Basmati Extra Long Grain has been cultivated in the fertile soil of Punjab along the rivers Ravi, Jhelum, and Chenab in Pakistan. Basmati is aromatic, fluffy and separate when cooked.    

- Variety : Super Basmati

- Average grain length : more tahn 7.0mm

- Length ratio when cooked : 1 -2

- Harvested in Pakistan

 

Cooking Method:

1. Rinse rice with water and drain.
2. 1 cup of rice with 2 cups of water soak for 20 minutes prior to cooking.
3. Add a bit of salt and cook in a rice cooker.

Dish suggestion: 
Beriyani, nasi minyak and nasi tomato.

About Sanpathong
Sanpathong is a serene agricultural district in Northern Thailand which is best known for its highest quality Glutinous Rice. Also known as “sweet rice”, this variety of rice is sweet, soft, moist and sticky when cooked. Thus, it is commonly used to compliment dishes and as dessert.

- Variety: San Pah Tawng

- Texture: Very shiny and sticky

- Harvested in Thailand

Cooking Method:
1. Rinse rice with water and drain.
2. Soak rice in 1 cup water for 20 minutes, or up to 1 hour.
3. Add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. sugar. Gradually bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
4. Allow to cook for 10-20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to for 5-10 minutes before removing the pot cover.

Dish suggestion:
Seri Muka, pulut kuning and ketupat palas.

About Khao Chai Nat
Khao means rice in the Thai language.  This particular white rice is grown in the Chai Nat province of Thailand, located on the East bank of the Chao Praya River.  Chai Nat means “a place of victory” and the name aptly describes the white rice produce on its soil as among the highest quality available in the region.

- Variety: Chai Nat 1

- Average grain length: more than 7.0mm

- Texture: Soft

- Harvested in Chai Nat Valley of Thailand

Cooking Method:
1. Rinse rice with water and drain.
2. Add 2 cups of water to 1 cup of rice (to produce softer rice) or 2 cups of water to 1 _ cup of rice (to produce harder rice).
3. Cover the rice cooker and turn it on.
4. When rice cooker automatically switches off, do not lift the lid immediately. Simmer for approximately 10-15 minutes.

Dish suggestion: 
fried rice, nasi lemak and nasi kerabu.