Boiled and Steam Rice ( புழுங்கல் அரிசி)

 46.00 1,195.00

In Stock

Quick Overview


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.
Boiled rice tends to produce a firmer, more distinct grain, and works better with long-grain varieties such as basmati. Steaming turns out stickier rice, which works well for sushi or dishes that might be eaten with chopsticks, and recipes that generally call for shorter-grain rice, such as Spanish Valencia or Calrose.

Additional information


1 Kg, 5Kg, 10Kg, 25Kg