Golden Key Dubar

To obtain best result from the Golden Key Dubar Rice soak the rice for approximately 20 minutes. Rinse thoroughly in sieve under cold running water before cooking. Either of the following cooking methods can be used.

Open Pan

• For every cup of Golden Key Dubar rice use five cups of water.
• Bring water to a boil, add rice and stir. Leave uncovered and boil on medium heat for 12-15 minutes. Pour onto strainer and rinse with boiling water. Finally drain the rice and serve.

Covered Pan

• For every cup of Golden Key Dubar Rice use five cups of water.
• Bring water to a boil and stir in the rice. Cover the sauce pan and simmer gently until all the water has been absorbed.
• Remove from heat wait for a few minutes and serve.

Put the soaked rice in the cooker add measured water. Switch on cooker, the cooker will keep warm mode. Allow the rice to steam on the “Keep Warm” mode before serving.

Golden Key Dubar Riceoffers you a rice grain with an exquisite delicate texture, flavor and aroma. Cultivated by traditional farmers the rice is aged at least for a year in warehouses before processing. The raw rice is then cleaned and polished in strict hygienic conditions. Golden Key Dubar Rice adds to the presentation of your meal while makes the perfect main dish of your Mughlai, Indian continental of Chinese cuisine.

Always leave cooked rice to stand for 5 minutes after draining and before serving to “rest” it and complete the cooking process.

Remember that rice absorbs water as it cooks. If you see much water with the closed pan method, or cook the rice for too long, it will become soggy.

If rice is still a little undercooked after cooking (by whatever method), cover it tightly and set aside for 5-10 minutes. It will continue to cook in the residual heat.

If cooking rice for a rice salad, use the open pan method and rinse the drained, cooked rice under cold water. Drain it thoroughly before mixing with the other ingredients.

Be sure to use a pan with a tight fitting lid if you are cooking rice with the closed pan method.