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Known as the "Prince of Rice", the word 'Basmati' refers to the fragrant properties of the rice and literally translates as 'the fragrant one'. The Pure Basmati grain has long been prized for its unique cooking properties, producing delicious, fluffy rice.
Basmati is one of only a handful of rices in the world that is internationally traded and sold as a specific variety. It is a valuable and labour-intensive crop in both cultural and economic terms, commanding a premium price. This premium is because the rice can only be grown once a year, it is naturally low yielding and is a delicate plant that requires constant vigilance to ensure a healthy crop.
| | |  | TILDA PURE BASMATI RICE
Tilda Pure Basmati is the classic Prince of Rice. Like a fine wine, Pure Basmati rice cannot be created artificially. It is tended and harvested by hand in an area with unique soil and climatic characteristics that give the rice its exquisitely delicate aroma, texture and taste.
The word Basmati actually means 'the fragrant one' and this rice is prized for its unique fragrance and delicate fluffy texture, with the grain elongating to more than twice its length during cooking.
|  | TILDA EASY COOK PURE BASMATI RICE
From each crop of perfect Pure Basmati grains, Tilda holds back a portion to be parboiled. Prior to milling the paddy rice is soaked, steamed and dried. This causes the nutrients (that would otherwise be removed) to pass from the bran into the kernels - increasing their nutritional value.
The process ensures that the rice retains its natural flavour and goodness while ensuring the grains remain separate and fluffy. Easy Cook rices are parboiled and due to the parboiling process, this rice is more resilient to overcooking.
Besides being paired with savoury dishes such as curries and casseroles, Tilda Easy Cook Pure Basmati is ideal with stir fry dishes and salads.
|  | TILDA BROWN PURE BASMATI RICE
This classic grain still has the bran layer left intact. This gives the rice a distinctive nutty flavour and being richer in nutrients and natural fibre, makes it the ultimate rice for a healthy lifestyle. Brown Pure Basmati is ideal for those who want something a little more exciting than ordinary brown rice.
Brown Pure Basmati is delicious in soups, vegetable mixtures such as ratatouille and stronger flavoured casseroles. It is also scrumptious in rice salads and if you cook the grains for another 5-10 minutes until they are quite soft they can form the base of excellent rice
and bean burgers.
|  | TILDA PURE BASMATI AND WILD RICE
The Prince of Grains meets The Caviar of Grains in this sophisticated blend of exotic tastes and textures. Pure Basmati and Wild rice combine to add a gourmet flavour to all sorts of dishes, including the newer Mediterranean and Californian style cooking which favour an exciting, cosmopolitan mix of tastes and colours.
Tilda Pure Basmati and Wild rice is superb with chargrilled, stir fry, salads and Oriental style steamed dishes.
|  | THE ORIGINAL AMERICAN LONG GRAIN RICE
With its origins in the Patna region of India this traditional fluffy white rice is now grown in the Southern States of the US, including Mississippi, Arkansas, and Texas. The grains are four to five times as long as they are wide and when cooked produce a light fluffy texture.
A favourite rice with Creole and Cajun cooks, American Long Grain rice is good with Chilli Con Carne, casseroles, spare ribs and cold salads.
| | TILDA EASY COOK AMERICAN LONG GRAIN RICE
This is the pre-steamed variant of the original American Long Grain rice. The parboiling process, besides ensuring perfectly fluffy and separate rice, locks in all the flavour.
Great for using in stir fries or one pot meals, it can be added to a simmering stew - as long as there is enough liquid.
|  | TILDA GIANT CANADIAN WILD RICE
Known as The Caviar of Grains, Wild rice is really a strain of aquatic grass prized by the North American Indians. Locals would steer their canoes under the overhanging stems and beat them with their paddles. What fell into their canoe was a prized delicacy, what fell into the water was next year's crop.
Wild rice is perfect in stuffings, mixed with buttery chopped vegetables as an accompaniment, or stirred into thick savoury pancake batter.
|  | TILDA THAI JASMINE RICE
Sometimes known as Thai Fragrant rice, this delicately fragrant rice has always held a central role in the cuisine of Far East Asia, where rice is revered and the best varieties are reserved for royal and religious festivals. The fragrance of Thai Jasmine occurs naturally in the grain. It is a lightly glutinous grain, which is ideal to use with chopsticks and cooks in just ten minutes.
Although this is the rice to eat with Chinese and Thai food, it is popular among gourmets as an accompaniment with all savoury dishes and makes an excellent rice pudding too. Cold cooked Thai Jasmine rice is wonderful to use in fried rice - the lightly sticky grains
separate when reheated.
|  | TILDA ARBORIO RISOTTO RICE
Italy's most prized rice, from the valley of the River Po, this medium grain rice has chalky outer layers that break down during cooking to give a moist creamy consistency. The plump, round grains cook to a creamy perfection while retaining a slightly 'al dente' bite.
A luxurious rice for risottos as its creamy consistency is the hallmark of a good risotto.
|  | TILDA ITALIAN PUDDING RICE
Tilda Pudding Rice is from the sun-drenched plains of northern Italy, where the River Po meanders on its leisurely course to the Adriatic.
The climate of the region provides the young rice plants with the ideal conditions to form the plump, pearly white grains which cook up to a delicious and creamy consistency.
Certainly the supreme rice for the most mouth-watering desserts
and puddings
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STEAMED RICE>>>>>
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