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Egyptian Rice 4.5kg

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Durra Egyptian Rice 4.5kg Bag 

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Durra Egyptian Rice 4.5kg  Bag 

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Brown Basmati Natural Rice...
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Cedar

Brown Basmati Natural Rice 907g

Price $6.60
Availability: 1109 In Stock

Cedar Brown Basmati Natural Rice 907g

Literally translated as "queen of fragrance," basmati has been grown in the Himalayan Foothills of India and Pakistan for thousands of years.  Brown Basmati Rice is a thin, long grain that is light beige in color.  Brown Basmati retains the outside Bran layer that gives it a higher fiber content and more predominant aroma than White Basmati.  Brown Basmati has a rich, nutty flavor and cooks up easily into separate, fluffy grains that have a firm texture.  You can substitute Brown Basmati wherever a recipe calls for Brown Rice.  Brown Basmati is an excellent choice when a fluffier, drier texture is desired and provides protein and carbohydrates as well as Vitamin B, which aids in digestion.

Brown Natural Rice 907g
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Cedar

Brown Natural Rice 907g

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Availability: 1106 In Stock

Cedar Brown Natural Rice 907g

Natural Brown Rice has a wonderfully nutty flavor and firm texture. That's because the rice germ and bran layers are left on the rice. So it is higher in fiber and protein than regular milled rice. Natural Brown Rice offers great versatility and more variety to many everyday meals

Cedar Patna Rice 907g
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Cedar

Cedar Patna Rice 907g

Price $4.94
Availability: 1111 In Stock

Cedar Patna Rice 907g

This mildly flavored rice comes from the Bihar region of the Ganges plains. It has a robust, long and narrow, opaque grain that keeps its shape well for curries. Basmati rice is closely related to the Patna rice but has a stronger aroma. Patna rice is the most esteemed in UK and USA and is the highest priced rice in the grocery stores.

Cedar Parboiled Rice 907g
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Cedar

Cedar Parboiled Rice 907g

Price $6.60
Availability: 1111 In Stock

Cedar Parboiled Rice 907g

Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. The practice of parboiling rice is more than two thousand years old, and may have started in the Persian Gulf. Today, it is the preferred rice of many in the southern parts of the Indian Subcontinent.

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