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Nadia Basmati Steam Rice Extra Long Grain - 10 LB
100% Pure aged rice. Vegan. Gluten free. No dairy. No GMO. Longest parboiled. World's best Basmati Rice. Premium quality & naturally aromatic. Nadia Steamed Basmati Rice special steaming and drying process boosts each grain's nutritional value and changes the starch content, ensuring that every grain is firm and separated upon cooking. Nadia Steamed Basmati Rice cooks evenly and produces a high-yield when cooked, making it ideal for large gatherings. www.BestProductsUSA.com. Product of Pakistan.
Nutrition Facts, heading | ||
| ||
Amount per serving Calories160 | ||
% Daily Value* | ||
Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
Cholesterol 0mg daily value0percent, | ||
Sodium 0mg daily value0percent, | ||
Total Carbohydrate of 36g daily value 13 percentincludes Dietary Fiber of 1g daily value4percent, includes Total Sugars of 0g includes 0g of Added Sugars and daily value of 0percent | ||
Protein 4g | ||
Vitamin D 0mcg Daily Value 0% | ||
Calcium 1mg Daily Value 0% | ||
Iron 0mg Daily Value 0% | ||
Potassium 68mg Daily Value 2% | ||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Cooking Instructions: For enhanced taste, add 2 teaspoon oil or 1 tablespoon of butter and a pinch of salt for each dry cup of rice prepared. Stove Top Cooking: Bring 2 cups water to a boil in a saucepan with tight-fitting lid. Add 1 cup rice, cover and reduce heat to a simmer. Cook for 15-20 minutes or until water is absorbed. Electric Rice Cooker: Use 1 cup dry rice: 2 cups water. See rice cooker manual for specific operation. Microwave Cooking: (1200 watt rating) Combine 1 cup rice and 2-1/4 cups water in a microwave-safe tray (1-1/2 qts - 2 qts). Cover tightly with microwave-safe lid and cook on high power setting for 15 minutes. Remove from microwave. Careful when hot. Store in a cool and dry place.
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