Polished Mini Rice

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COOKING OF POLISHED MINI RICE
THROUGH THE TRADITIONAL METHOD

1. Braise, add the pre-washed rice, add boiling water, and stir for full dispersion.

2. Reduce the flame, cover and simmer until the rice is al dente and the water is absorbed.

3. Turn off the flame, remove the cover and disperse the seeds with a fork to eliminate vapor and stop the cooking. Serve.

COOKING TIME

(al dente) = 10 minutes

10 Minutes

AMOUNT OF WATER

two and a half portions of water for each portion of rice

Two and a half portions of water for each portion of rice

COOKING THE POLISHED MINI RICE
THROUGH THE BOILING METHOD

1. Boil a large pan of salty water (similar to cooking spaghetti)

2. Add the pre-washed rice and stir to disperse

3. Cover and allow to boil until rice is al dente, then drain (similar to draining spaghetti) and serve.

COOKING TIME

(al dente) = 10 minutes

10 Minutes

Mini Rice Whole

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COOKING THE WHOLE MINI RICE
THROUGH THE TRADITIONAL METHOD

1. Braise, add the pre-washed rice, add cold water and stir for full dispersion.

2. Simmer in an open pan until the rice is al dente and the water is absorbed (28 minutes).

3. Turn off the flame, and loosen the seeds using a fork to eliminate vapor and to cease cooking. Serve.

COOKING TIME

(al dente) = 28 minutes

28 Minutes

AMOUNT OF WATER

Four portions of water for each portion of rice.

Four portions of water for each portion of rice.

COOKING THE WHOLE MINI RICE
THROUGH THE BOILING METHOD

1. Pour cold water and salt in a large pan (as if to cook spaghetti) and add the pre-washed rice, stir to disperse.

2. Let it boil in open pan until rice is al dente, drain (as if draining spaghetti) and serve.

3. Turn off the flame, loosen the seeds using a fork to eliminate vapor and to cease cooking. Serve.

COOKING TIME

(al dente) = 28 minutes

28 Minutes