Speciality Rice

General Information:

  • These include the aromatics, glutinous, risotto and pudding rice
  • More suited towards ethnic cuisine dishes
  • The fragrance differs from one year's harvest to the next. The older the rice, the better it is - like a fine wine.
  • The finest aromatic rices, particularly Basmati, are aged to enhance their unique aroma and taste.

Basmati Rice:

General Information:

  • Mainly grown in the foothills of the Himalayas in India and Pakistan
  • Quality of the soil, amount of sunlight and climatic conditions account for Basmati's unique aroma, taste and texture
  • Very long slender grains which are strongly aromatic
  • Non-glutinous rice variety
  • The word Basmati means 'The Fragrant One' in Hindi (India's National Language)
  • World's most preferred rice for cooking
  • This unique rice is used predominantly in Indian cuisine
  • Once cooked, grains elongate, separate and give a fluffy texture.

Dishes

  • Pilaus, Biryani, Plain Boiled rice
  • Neither good for desserts like pudding or where rice is not presented as a whole grain.

Facts about East End Royal Basmati

  • Vintage matured for almost 3 years
  • Milled in the UK in our new £6m state of the art rice mill
  • Near zero percent broken grain content
  • Very strong flavour and aroma once cooked
  • Grains elongate and separate
  • An allergy free food, rich in carbohydrates, low in fat and salts.

Pudding Rice:

  • Very flavourful rice.
  • When cooked, produces a stickier and softer product
  • Specially good when a creamy texture is desired

Dishes:

  • Best used in puddings & desserts, Japanese sushi, rice balls, Indian idlis and risotto