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Arborio rice is traditionally used for risotto, but it is also delicious in soups and rice cakes. This variety of white rice expands when cooked to produce a delicious creamy grain that absorbs the flavours it is cooked with beautifully. It has a natural nutty flavour and fresh aroma. -
White basmati rice has a unique, slightly nutty flavour and is delightfully aromatic, with a firmer texture than most other varieties of white rice. -
Black rice is unmilled rice, meaning the nutrient-rich black husk of the rice has not been removed. Also known as the "Kings Rice" has a rich, slightly sweet, strongly nutty flavour, making it very popular in native Asian desserts served with fresh fruit. It can also be used as a substitute for any other rices as a side dish or meal base, or included in fresh salads and warm puddings. -
Slowly infused jasmine rice with the delicate flavours of cardamon, turmeric and cassia. Delightful served with a Cape Malay Curry/Bobotie or just add chicken to make a Chicken Breyani. According to Spice and All things Nice this Cape Malay rice is flavourful yet delicate, evocative and characterful just like typical Cape Malay cuisine. A must try. -
Brown rice is a long grain rice that isn’t milled as much as white rice therefore, it retains the bran and germ, making it more nutritious and an excellent source of whole grain. -
Rice milk powder makes a milk alternative that is dairy free and vegan. Recipe: Mix 1/4 Cup of the rice milk powder to 200ml water. Blend well and you can store refrigerated for up to 3 days. -
Sago is a starch extracted from the centre of various palm stems. Commonly used in puddings
