Boiled rice remains fully submerged in liquid for the cooking time, whereas steamed rice relies on the heat of trapped vapors to soften the grains. You can produce fluffy, tender steamed rice on the stovetop by adjusting the amount of water you use.
Carefully selected for the highest quality
Long grains with rich aroma and taste
A perfect fit for everyday consumption
Popularly used in the preparation of pulao, biryani, kheer and other delectable dishes