BOTAN SUSHI RICE - Gluten Free

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BOTAN SUSHI RICE - Gluten Free

BOT-10

Description:

Temporarily Unavailable...    Botan Sushi Rice is a mildly sweet rice with a glutinous texture that makes it perfect for use in Asian dishes like Sushi. Botan Sushi Rice has small round grains that are ivory colored and become sticky as they cook. To make Sushi you need a rice with the perfect balance of starches to allow the rice to stick together. Botan Sushi Rice is delicious in rice desserts and puddings.

Ingredient Statement:

Sushi Rice.

Sushi Rice is most commonly used with a combination of rice, vinegar, and sugar. Sushi Rice can also be used as dessert rice in puddings and custard molds. In some countries, Glutinous Rice is also cooked with Coconut Milk and sugar for sweet dishes.

Recommended Preparation Instructions:

Bring 1 cup of rice and 2½ cups of water to a boil. Reduce heat and simmer covered for 15-20 minutes. Let stand for 5 minutes; fluff with a fork before serving.

One cup dry yields 2 cups cooked.

Product Description

Botan Sushi Rice is a mildly sweet rice with a glutinous texture that makes it perfect for use in Asian dishes like Sushi. Botan Sushi Rice has small round grains that are ivory colored and become sticky as they cook. To make Sushi you need a rice with the perfect balance of starches to allow the rice to stick together. Botan Sushi Rice is delicious in rice desserts and puddings.

Physical

Color: Ivory.

Flavor: Typical of sushi rice, mildly sweet.

Size: Approximately 3/16 to ¼ inch in length, rice shaped grain.

Chemical

Moisture: N/A

Sulfites: N/A

Heat Level: N/A

Ingredient Statement:

Sushi Rice.

Allergen Statement

Contains no allergens.

Packaging & Storage

Shelf Life: Min. 12 months (under optimum storage conditions).

Packaging: Poly bag in box.

Storage Conditions: Store in a dry, cool place.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.