Basmati Brown Rice

Grown without Pesticides & GMOs Whole grain | Source of Dietary Fibre
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4 reasons to eat brown rice

• It is a naturally gluten free grain
• It is a whole grain and a source of dietary fibre
• Whole grain cause a slower rise in blood sugar post meal
• Eating whole grain as a part of healthy life style can help in weight loss

The 24 Mantra Advantage
24 Mantra Organic. In our Mantra we have integrated the ancient wisdom ‘Tvam Bhumir Apo Analo Anilo Nabha’ (You alone are Earth, Water, Fire, Air, Ether).

• We work directly with over 35,000 farmers in 15 States on 2,00,000 acres.
• Unique farm to kitchen traceability to ensure organic integrity, purity and consistent quality.
• Help small & marginal farmers to create sustainable livelihoods.
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Cooking Basmati Brown Rice

Brown rice is best cooked by slow steaming method.
Electric Rice Cooker
Method:
Add 2 cup water to 1 cup basmati to the vessel. Let it soak for 15-30min. Cook by switching the rice cooker on. Cooker switches off when the rice gets done.
Microwave method:
Add 1.5 cup water to 1 cup basmati to the vessel. Let it soak for
15-30min. Cover with cling film and make small slits. Microwave on high for 10 minutes and then on medium for another 20 minutes. Allow to stand for 3 min and fluff the rice.
The above is based on a 650 watt microwave. Use only as a guide.
Our farmers are spread all over India
Basmati Rice – Uttarakhand • Sonamasuri Rice – Andhra Pradesh • Bajra (Pearl Millet) – Rajasthan
• Jowar (Sorghum) – Karnataka, Maharashtra • Ragi – Karnataka, Maharashtra • Corn – Maharashtra, Karnataka, Madhya Pradesh • Wheat – Rajasthan, Madhya Pradesh • Peanut – Karnataka, Maharashtra
• Red Chilly – Karnataka, Uttarakhand, Andhra Pradesh • Coriander – Rajasthan, Maharashtra
• Turmeric – Karnataka, Odhisa • Cumin – Rajasthan • Black pepper – Karnataka, Kerala • Fenugreek – Rajasthan • Wheat Grass Powder – Maharashtra, Telangana • Flax Seeds – Madhya Pradesh, Maharashtra • Moong – Maharashtra, Rajasthan, Karnataka, Madhya Pradesh, Andhra Pradesh • Tur – Maharashtra, Karnataka, Madhya Pradesh • Brown Chana – Maharashtra, Madhya Pradesh • Black Gram – Maharashtra, Karnataka, Madhya Pradesh • Kabuli Chana – Rajasthan, Madhya Pradesh • Rajma -Odisha, Maharashtra, Uttarakhand

Sonamasuri Brown Rice

Grown without Pesticides & GMOs | Whole grain | Source of Dietary Fibre
Cooking Brown Rice – Recipe
Brown Rice is best cooked by slow steaming method. For every cup of rice, add 2 ½ of cups of water and cook it by steaming process under low flame without any weight on the cooker. An electric rice cooker is also very ideal for steaming. It takes around 40-45 min by this method. Alternatively soak every cup of washed rice in 1 ¾ of water for 1 hour. Cook this without changing the water in a pressure cooker or on a microwave like you cook your regular rice. Increase the number of whistles to let the rice cook well.
Cooked Brown Rice does not retain the grain shape like white rice. Due to pressure the outer bran ruptures and the grain opens along the longer axis. This is a characteristic of Brown Rice. The rice is non-sticky but still soft and chewy. It carries the taste of dals and curries very well.
The above is based on a 650 watt microwave. Use only as a guide.

Semi Brown Rice

Cooking Semi-Brown Rice
This is a rice where the bran layer is disturbed and slightly removed. Semi-brown rice is not a whole grain. Owing to the partial bran removal, it cooks easily like white rice and retains good shape. This does not stick to each other. It is healthy and is very tasty .
Cook it like regular rice.
Electric Cooking Method: To 1 cup of rice add 2 cups of water directly into the cooker. Cover with the cooker lid. Switch on the steamer. Set the timer to 15-20 min. Fluff the rice and let it stand for 5 minutes and then serve.
Microwave Method: Place 1 cup of rice in a deep microwave safe bowl. Add 2 cups of water. Cover with a lid or microwave safe plastic wrap and cook on HIGH for 12-15 minutes. Fluff the rice and let it stand for 5 minutes and then serve.
The above is based on a 650 watt microwave.
Use only as a guide.

Cooking Idli Rice

Ingredients: Soak 3 cups of idli rice and 1 cup of black gram washed for 6 hours.
Method : Grind soaked black gram washed to a very fine paste. Grind soaked rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add a little water if necessary. The batter should be fairly thick. Add the salt to taste. Cover and keep aside for 7-8 hours / overnight for fermentation. To make idli, do not beat the batter again. Apply a thin layer of oil onto the idli cup or the plates. Spoon batter onto an idli stand. Steam for 15-20 minutes. Remove the idli stand from the cooker and scoop the idli with a spoon into a hot case.