Rozana Sona Masoori Raw Rice

• Store in an Airtight Container: Transfer the raw rice to an airtight container or a tightly sealed plastic or glass jar after opening the original packaging. This helps prevent moisture, pests, and air from affecting the rice.
• Keep in a Cool, Dry Place: Store the sealed container of rice in a cool, dry place such as a pantry or kitchen cabinet. Avoid storing it near heat sources like stoves, ovens, or direct sunlight, as exposure to heat can cause the rice to spoil or lose its quality.
• Check for Moisture: Periodically check the container for any signs of moisture or condensation, especially in humid environments. Moisture can cause the rice to spoil or develop mold, so it's important to ensure the storage area remains dry.
• Avoid Exposure to Air: Exposure to air can lead to the rice becoming stale or absorbing odors from the surroundings. Keep the container tightly sealed when not in use to prevent air from getting in.
• Use Within a Reasonable Timeframe: While raw rice typically has a long shelf life when stored properly, it's best to use it within a reasonable timeframe to enjoy it at its freshest. Check the packaging for the "best before" or expiration date and consume the rice before that date for optimal quality.

• Energy: 349 kcal
• Saturated Fat: 0.1 g
• Protein: 8.2 g
• Cholesterol: 0 mg
• Carbohydrate: 78 g
• Dietary Fibre: 1.9 g
• Trans Fat: 0 g
• Sodium: 0.75 g
• Sugar: 0 g
• Calcium: 7.6 mg
• Total Fat: 0.5

• Rinse rice under cold water until water runs clear to remove excess starch.
• Use the ratio of 1 cup rice to 2 cups water for cooking.
• Bring water to a boil, then add rice and reduce heat to simmer, covered, until water is absorbed and rice is tender.
• Let rice rest for a few minutes after cooking to allow grains to fluff up.
• Avoid stirring rice too much while cooking to prevent it from becoming mushy.
• Use a fork to fluff the cooked rice gently before serving.

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