HOW TO COOK RICE

Bring out the tantalising flavour, magical aroma and delicate fluffy texture of pure rice from top of the world with these simple and easy to follow instructions.

Jetho Budo is one of the best local grain from Pokhara, western Nepal. We are really proud of Pokhrali Masino & Jetho Budo. It is Basmati Rice like Pokhreli Masino and Jetho Budo is like fragrance Jasmin Rice.

??Rice are always Gluten free.

Cooking Instruction for cover pan or absorption method, I would call mum’s way.

For 2 servings use 120g of Jetho Budo Rice or 1 cup.

Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate, fluffy grains, while bringing out the rice’s wonderful flavour.

Add the washed rice to a pan of water using a 2 to 1 water to rice ratio. So for 120g of rice use 240 ml water. The correct ratio is important to make sure the grains cook perfectly – not too dry or slightly soggy.

Stir, cover and cook the rice for about 15 minutes over a medium low heat.

Remove from the heat, keep covered and leave to stand for 7 minutes. Fluff it up with a fork and serve.

Cooking instruction for open method :

For 2 servings use 120g of Jetho Budo Rice or 1 cup.

Wash the rice under cold water using a sieve or colander, or rinse in a saucepan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate, fluffy grains, while bringing out the Jetho Budo’s wonderful flavour.

Add a minimum of 500ml of water with the washed rice to a saucepan and bring to the boil.

Stir and boil for about 15 minutes over a medium heat, uncovered.

Drain, cover and leave to stand for 7 minutes. Fluff it up with a fork and serve.

Note:

Himalayas Rice is extremely versatile. Some of the world’s best-loved dishes, like Nepalese ?curries or stews are made with Jhetho Budo Rice. , slender and delicate aromatic grains will elevate and complement your curries and other spiced dishes, while absorbing the flavours of the other ingredients during cooking, like herbs and spices. Making it well suited to a whole host of recipes and cuisines.

This is of of the important staple and part of Nepali Daal Bhaat which we eat at least 2 times?a day and Thakali Thali sets.

Try infusing your rice cinnamon or with aromatic star anise whilst cooking. The star-shaped spice is one of the central spices in Chinese cooking and gives a sweet, licorice flavour, similar to aniseed as I love with green cardamom in London however I still remember aroma of we used to call Tej Patta, it is one of nearest cousin of Bay leaves with bit longer leaves and leave more aromatic flavours. My mum used to flavour tea and rice, still remember nostalgic taste of ghee rice. Ohh !! wow !!!

Further enhance the rice by adding a touch of butter and salt so you can have simply it own it.

Enjoy The Jetho Budo from Lap of Himalaya !

#gurkhaconnection