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Cal­i­for­nia Brown Bas­mati has always been a fam­i­ly favourite for its whole-grain good­ness, ver­sa­til­i­ty, and pleas­ant aro­ma. This long, thin grain is light and won’t clump togeth­er when cooked, mak­ing it a nat­ur­al fit for cur­ry, stir-fry, sal­ad, pilaf, and dessert recipes that call for dis­tinct ker­nels with a fluffy texture.

COOKING INSTRUCTIONS

1. Combine rice, water, and butter (optional) in a pot and bring to a boil.
2. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 30-40 minutes.
3. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork.

*If rice is too firm at the end of cooking time, it may be necessary to add 1-2 Tbsp. liquid and cook longer.

Tip: To prepare in rice cooker, use same water-rice ratio.

Ingredients: eco-farmed california brown basmati rice.