Disclaimer: These 490g items are repacked loose rice and not vacuum packed. Therefore, actual packaging will be different from the internet illustration. Shipping rate is $1.70 per quantity. Remark: The original packaging is in 2kg packed. Best Before Mid 2017.
Note: store brown /red rice in cool / fridge to maintain freshness & good quality. This will further prolong the shelf life of the rice for another year or more.
AWARDED 3 YEARS IN A ROW THE 'WORLD'S BEST RICE' IN THE RICE TRADER WORLD CONFERENCE Certified by BCS Adhered to International Standard No Pesticides or Chemical used High in Dietary Fiber and Calcium
How To Cook Brown Rice
Brown rice is much more nutritious than white rice and makes for a healthy, yet filling meal. Cooking brown rice is easy and basic, but it takes a little more water and time than regular white rice. Here's how to do it, using multiple cooking methods.
Prep time: 10 minutes
Cook time: 40-50 minutes
Total time: 50-60 minutes
Method 1
In a Saucepan
1 Select a large saucepan with a tight fitting lid.
A large saucepan is better for cooking rice than a smaller one as it has a greater cooking surface. This allows the water in the saucepan to heat more evenly, leading to a greater level of consistency in the cooked rice.
A tight fitting lid prevents steam from escaping when cooking.
2 Measure the rice. One cup of uncooked rice will yield approximately three cups of cooked rice. Rinse the rice thoroughly in a sieve or strainer until the water runs clear. Add to saucepan.
For softer rice, soak the grains in cold water for 45 minutes to an hour before cooking. This allows the water to penetrate the outer bran layers.
Optionally, you can heat a little oil in the saucepan over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional.
3 Measure the water. Add 2 1/2 cups of water for every cup of brown rice. Lightly salt the water with about a teaspoon of salt. Stir once.
Other liquids, such as vegetable or chicken stock are also good for cooking rice and adding flavor.
It is important to accurately measure the correct amount of water or broth for the amount of rice you’re cooking, otherwise your finished product might turn out burnt or mushy.
4 Bring the saucepan to a boil. Then reduce the heat to low and simmer, covering the saucepan with a lid, until the rice is tender and the majority of liquid has been absorbed. Cooking time will vary according to the stove used.
Brown rice usually takes between 40 and 50 minutes to cook, however, you should begin checking it after 30 minutes to prevent it from burning.
Simmer the rice on the coolest burner on your stove, or on a simmer ring. The rice should be bubbling very slightly, or at it's "lowest bubble.
5 Leave to rest. Once the rice has finished cooking and all the water has boiled off, leave it to rest, with the lid on, for a minimum of five minutes. The rice will firm up as it cools slightly, allowing you to serve long, fluffy, unbroken grains of rice.
After the resting period, remove the lid and fluff up the rice with a fork - it should be light and fragrant!
Serve immediately, or let the rice cool for half an hour then refrigerate for future lunches.
Method 2 In the Oven
1 Preheat the oven. Preheat the oven to a temperature of 375F (191C).
2 Measure the rice. Measure out 1 1/2 cups of brown rice. Rinse the rice thoroughly in a sieve or strainer until the water runs clear. Place the rice into an 8-inch square glass baking dish.
3 Boil the water. Bring 2 1/2 cups of water, 1 tablespoon of butter and 1 teaspoon of salt to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir once to combine, and cover the dish tightly with heavy-duty aluminum foil.
4 Bake. Bake the rice on the middle rack of the oven for 1 hour. After 1 hour, remove the aluminium foil and fluff the rice with a fork. Serve immediately.
Method 3 In a Rice Cooker 1 Measure the rice. Measure out the amount of rice you wish to cook, usually 1 cup. Rinse the rice thoroughly in cold water, then soak for 45 minutes. This will help to soften the rice.
2 Drain the rice. Drain the rice and pour into the inner vessel of the rice cooker.
3 Add the water. Pour water into the rice cooker until it reaches the 2 1/2 cup to 3 cup mark, depending on how soft you like your rice. Add a 1/2 teaspoon of salt.
4 Turn the rice cooker on. Fit the lid of the rice cooker on securely, plug it in, and press the switch to turn the cooker to cooking mode. The red light should be on.
5 Leave to cook. Leave the rice to cook for approximately 45 minutes. When the rice is cooked, the cooker should automatically switch to "warm" mode. Fluff the rice up with a fork before serving.
Method 4 In the Microwave 1 Prepare the dish. Add 3 cups of water and 1 tablespoon of oil to a 2.5 quart microwave-safe dish with a lid. Crumble 2 chicken bullion cubes into the water (optional).
2 Measure the rice. Measure out 1 cup of brown rice. Rinse thoroughly in a sieve until the water runs clear. Sprinkle the rice into the water-filled dish and give it a small stir to combine.
3 Microwave the rice. Place the dish in the microwave and cook, uncovered, for 10 minutes on high power. Then cover the dish - without stirring the rice - and cook for 30 minutes on 50% power.
4 Let it rest. Leave the microwave door closed and let the dish sit in it for 10 minutes. Then remove the dish from the microwave and fluff the rice with a fork. Serve.
5 Finished.
How to Cook Red Rice in a Rice Cooker
Rice cookers are designed to turn out consistent, perfectly-cooked rice every time, no matter what kind of rice you make. While the interior of the cooker’s bowl is marked to guide precise measurement for making traditional long-grain white rice, you can just as easily cook medium-grain white rice, medium- or long-grain brown rice, Arborio rice, black or forbidden rice, sushi rice or red rice by following the measurement directions on the rice package or in the cooker’s manual. Red rice, also known as Bhutanese red rice, is a quick-cooking, medium-grain rice with a nutty, earthy flavor.
Step 1
Measure 1 cup of red rice with the measuring cup that came with your rice cooker. One cup of rice with the cooker’s cup equals 3/4 cup of standard dry measure. Use a knife or your finger to level the cup for precision.
Step 2
Pour the rice into a fine-meshed strainer. Rinse it under cold running water, swirling your fingers through the grains to get rid of excess starch. Continue rinsing until the water draining out of the strainer changes from cloudy to clear.
Step 3
Shake the excess water from the rice and pour it into the cooker’s bowl. If necessary, lift the bowl out and tilt it back and forth to level the rice for even cooking.
Step 4
Add 1 3/4 cup of cold water. If your red-rice package specifies a different amount of water per standard cup of rice, follow the directions on the package.
Step 5
Put the lid on the cooker with its vent to the back of the appliance. Set the dial to “Cook.” When the rice is done, the cooker will automatically stop cooking and switch over to “Warm.”
Step 6
Steam the rice on the warm setting for around 10 minutes after it finishes cooking. Angle the lid away from you when you lift it to prevent a rush of hot steam in your face.
Step 7
Fluff the rice with the paddle that came with the cooker or a wooden spoon. Serve it immediately.
This is a Premium Quality Organic Fragrance Rice. It is certified by BCS, is adhered to International Standard.
Cambodian Organic Brown Jasmine Fragrance Rice harvesting & threshing is still done mainly by hand. Land preparation by using cattle & buffalo. Using compost & green manure crop to improve soil fertility. Weeding is done by hand,No Pesticides or Chemical used. This varieties do not produce all year round as compared to those varieties that rely heavily on chemical fertilizer & pesticides .
Generally, farmers can harvest between 2.5 to 3 tons per hectare , is considered as very low compared to those using chemical fertilizer, which can yielded about double the amount.
Cambodia rice has been awarded 3 years in a row "The World's Best Rice " in The Rice Trader World Conference.
Which Is Better: Red Rice Or Brown Rice?
Red Rice vs. Brown Rice
Achieving a healthy weight can be attained in many ways. Some choose to live a simple life by choosing food items that are low-calorie and less fat while some get into particulars like eating more sources of fiber and antioxidants. The latter choice often is the most confusing one especially when you have to choose between two items that have close nutrient profile. This is true with red and brown rice. Although these two are closely related, they do have unique identity that differs one to the other. So, which is better: Red Rice or Brown Rice?
The Difference Explained
These are the pertinent details all health buffs should know. These two are rich in fiber and antioxidants but are different in nutrient density. In general, they are both harvested in normal means in which the outer covering is removed and cleaned. After processing, red rice or brown rice is produced. The color of the rice is dependent on what type of rice seed is planted.
Harvesting at Source Red Rice: Red rice is grown in agricultural parts of India, Europe and Southeast Asia. Brown Rice: Brown rice is more consumed worldwide and is grown in almost every country around the world. Red Rice or Brown Rice? The choice is yours. It is advisable to choose one that is more readily available in your area.
Nutrient Profile Red Rice: This rice has an antioxidant pigment called anthocyanins. This antioxidant is beneficial to reduce symptom's of inflammation, allergy relief, cancer prevention and weight loss management. Aside from that, red rice is packed with nutrients such as B-vitamins, iron, calcium and zinc. The B-vitamins are known to be essential to the body as it is present in all organ function and energy production. Calcium is needed for bone health, Iron for blood supply and Zinc for brain function. Brown Rice: Brown rice is said to be rich in vitamins and minerals including B-vitamins and magnesium, manganese and selenium. The B-vitamins that is contained in brown rice have similar benefits to red rice. Manganese is good to promote regular metabolism while magnesium contribute to healthy bones and teeth. Selenium is a mineral that works like antioxidant, protecting the body from infections.
Red Rice or Brown Rice? This can be chosen both, or look into your target needs. Red rice is rich in antioxidant, good for people who want to prioritize weight management and immune system enhancement. For more prevention and over-all wellness, it is good to consider brown rice as it has more nutrients to maintain a healthy weight and good nutrient profile.
The confusion between red rice or brown rice should end as they both have similar reputations to begin with. Observing from the information above, both types of rice have close nutrient composition and thus are safe to be consumed by health buffs. These two products may be different in physical attributes but their fiber action and B-vitamins are quite similar. Choosing one is already a fit decision, choosing both may be a healthier choice.
In January 2015 I wrote a features article of AsiaLife Magazine exploring what makes Cambodian rice so unique, fragrant and the World’s Best Rice three years in a row!
Seeking to boost her rice literacy, Rebecca – an American reared on meat and potatoes – decodes the nuances of Cambodian rice.
Hundred kilo sacks containing chalky, white kernels buffer the aisles of the market. Rice spills out of their rough rims, covering the dusty floor. This is a common sight across Cambodia, where rice is a staple in the local diet.
While to the untrained eye, the sacks of rice may look relatively uniform, there is, in fact, much more to them than just white on rice. Demystifying these pots of “white gold” can make shopping choices much more straightforward.
And with Cambodian jasmine rice recently scooping the title of the World’s Best Rice for the third consecutive year running at November’s World Rice Conference held in Phnom Penh, the time is ripe to explore the Kingdom’s bountiful rice offering. The abundance of rain-fed farmland throughout the country makes Cambodia an optimal place for growing premium fragrant and white rice varieties. Grown during the rainy season, the plants are less desirable to pests, diminishing farmers’ reliance on chemical inputs and allowing traditional methods and seeds to flourish into aromatic rice, commanding worldwide notoriety.
Transplant method, soil quality and drought conditions influence fragrancy markers in jasmine rice varieties. Paradoxically, water “stress” improves perfumed notes. The sweet-scented rice is best enjoyed when it is freshly milled and harvested at the end of the wet season where the dry air helps to lock-in aroma.
After milling, rice appears in a few distinguishable colours, such as red, brown and black. The other 80 per cent overflowing from the rice sacks, however, are difficult to differentiate to a rice newcomer.
There are two main types of rice: fragrant and white. Fragrant varieties are long-grain with semi-translucent kernels, whereas white varieties are medium-long grain and more opaque. Long and medium grain rice are visually distinguishable but chemically different as well.
Long-grain rice releases starch at a much slower rate than medium-grain versions, retaining its shape during cooking. The medium varieties break down easier yielding stickier rice. Grain breakage percentages influence the grading of rice, with intact grains commanding the highest premiums.
Cambodian restaurateur, Minh Kong, always chooses 100 percent Battambang-grown rice. He says, “It’s the most famous rice growing land in Cambodia and the land in Battamabang is very healthy, which means the rice is very healthy and good for you.”
Extra-long, slender grains of jasmine rice are the most prized and preferred rice for bowls across Cambodia. The translucent kernels cook up fluffy, sweet and tender. It’s best cooked at a one cup rice to three-quarter cup water ratio for optimal tenderness.
Harvested after up to five months in the paddy, Malis, Romduol and Kra Ob are some of the top fragrant varieties grown in Cambodia. Malis is closely linked to the jasmine rice grown in Thailand, but Romduol is most commonly grown in the Kingdom and considered more authentically Cambodian.
Given their druthers, Cambodians always choose jasmine rice but, as a quotidian nutrition source, most Khmers, especially in the provinces, reach for white rice. According to Soun Sakmay, Community Agriculture Marketing Coordinator to NGO Ibis Rice, white rice varieties, including ginger flower, Neang Minh and Neang Khon, are “heartier and less sweet than jasmine and keep you full for a long time”.
These varieties are harvested after more than 150 days in the paddy. They have a neutral, versatile taste that is soft when cooked at a ratio of one cup of rice to one-and-a-half water.
When rice comes out of the paddy and heads to the mill, it is de-husked and polished white leaving only the starchy endosperm of a rice kernel. When only the husk is removed, but the bran and germ remain intact, you get wholesome brown or red varieties of jasmine rice.
The germ, which contains oil and makes the rice less shelf stable, is also loaded with fibre and minerals that can sustain satiety. These nutty-tasting rice varieties are best enjoyed after soaking the grains prior to cooking which also unlocks the nutrients and makes them better absorbed by the body. Fry in a little oil and garlic, then cook with water or soup stock with a one cup rice to two cups liquid ratio.
While Cambodian rice production still trails behind regional giants such as Vietnam and Thailand on volume, it most definitely has all the quality markers that the world’s eaters desire. Sustained notoriety and rising demand can also boost production efficiencies so make informed choices on your next visit to the rice vendors and support Cambodian farmers.
Ibis Rice Certified Wildlife-friendly Ibis Rice produces white and brown premium jasmine rice variety. The rice is grown on “frontier farms” that serve as buffers zones around the rainforests of Cambodia. The country is home to many endangered species, including the Giant Ibis, and these farms provide livelihoods to families through conservation. USAID-supported Ibis Rice pays farmers growing rice under this scheme 10 to 25 percent more than conventional rice which has raised premiums in those areas.
