About Cauvery

Cauvery rice is the most prized rice variety in South India, named after the geographic region where it is grown, which is in the delta of Cauvery (Kaveri) river.  Cauvery contains less starch and carbohydrate and high in calcium.  When cooked, Cauvery increase to three times its original size.  

Cooking Method:
1.  Rinse rice and drain
2. Combine 1 cup of rice with 2 cups of water
3. Cook in a rice cooker

Dish suggestion: 
Nasi lemak, fried rice, Idli, tosai  

About Beras Perang

Beras perang is known as brown rice or high-fiber rice.  It is unmilled or partly milled rice, which did not go through the polishing process.  The high fiber bran coating that were left intact gives brown rice its light tan color, nutty flavor, and chewy texture. The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value.

- Variety: MR 219 and MR 220

- Average grain size: more than 7.0mm

- Texture: Soft and not sticky

Cooking Method:
1. Rinse rice with water and drain.
2. Soak rice for 15 to 60 minutes to soften the rice (the longer it is soak the softer it will get).
3. 1 cup of rice with 2 1/2 cups of water.
4. Use 10 cups of water for every cups of brown rice for cooking porridge or congee

Dish suggestion: 
Nasi goreng, claypot rice

About Beras Rebus

Beras rebus is also known as parboiled rice.  Parboiled rice is rice that has been boiled in the husk before it is processed, in order to maintain most of its nutrients. Parboiled rice is the preferred rice of many in the Southern parts of the Indian Subcontinent.  Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice.

Variety: MR 219 and MR 220

- Average grain size: more than 7.0mm

- Texture: Soft and not sticky


Cooking Method:
1. Rinse rice and drain
2. 1 cup of rice with 2 1/2 cups of water and 2 tablespoon of butter (optional) in a pot.
3. Bring to a boil. Reduce heat (medium, medium-low) and simmer covered 20 minutes.
4. Remove from heat. Let stand covered five minutes or until water is absorbed.

Dish suggestion:
Rice Vadai