Lotao - Oriental Sensation Smoked, smoked white rice, India, BIO

DE-ÖKO-070, DE-ÖKO-006 This long-grain, loose basmati rice originates from India and is elaborately smoked over beechwood in a complex process according to Persian tradition. The smoked rice should not be rinsed off before cooking. Add two cups of water per cup of smoked rice and bring to a boil. Add a little salt and cook the basmati for about 20 minutes on a low heat and leave to simmer. With its woody, smoky aroma, this basmati rice goes well with smoked meat and fish as well as with spicy foods. But also for vegetarians and vegans, this smoked rice, for example, with colorful vegetables or tofu is ideal.