🗺 Iwalewah House 3-4 Pavilion Parade, Wood Lane, London, W12 0HQ

☎️ Hotline: 07733386442

Setara Golden Sella Rice 2KG

£6.99

In stock

Quality: Our commitment to quality begins from the seeding stage and extends to harvesting, ensuring that we deliver the finest products to our valued customers.

Instructions: For optimal results, soak the rice in water for approximately 2 hours. Rinse and drain the rice before placing it in boiling water. Stir, cover, and let it cook for 10-12 minutes. Afterward, turn off the heat and allow it to rest, covered, for an additional 5 minutes before serving.

Taste: The unique climate and soil conditions of our land contribute to the cultivation of Basmati Rice with its distinctive aroma and flavor, making it a preferred choice among consumers.

Ingredients: Our Basmati Rice is packed in the UK using imported ingredients. Here are the nutritional values per 100g serving: Energy: 1494 kJ / 352 kcal, Fat: 0.9g (of which saturates: 0.29g), Carbohydrates: 76.4g (of which sugar: 0.7g), Fibre: 2.3g, Salt: <0.01g, Protein: 8.4g.

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Mon - Fri: 8:00 am - 11:00PM

07733386442

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Quality: Our commitment to quality begins from the seeding stage and extends to harvesting, ensuring that we deliver the finest products to our valued customers.

Instructions: For optimal results, soak the rice in water for approximately 2 hours. Rinse and drain the rice before placing it in boiling water. Stir, cover, and let it cook for 10-12 minutes. Afterward, turn off the heat and allow it to rest, covered, for an additional 5 minutes before serving.

Taste: The unique climate and soil conditions of our land contribute to the cultivation of Basmati Rice with its distinctive aroma and flavor, making it a preferred choice among consumers.

Ingredients: Our Basmati Rice is packed in the UK using imported ingredients. Here are the nutritional values per 100g serving: Energy: 1494 kJ / 352 kcal, Fat: 0.9g (of which saturates: 0.29g), Carbohydrates: 76.4g (of which sugar: 0.7g), Fibre: 2.3g, Salt: <0.01g, Protein: 8.4g.

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