ABU FOOD’S
For generations our family has lived and farmed Basmati rice on the bank of the Great Ravi River. I grew up watching our Abu (Father) planting Pure Basmati rice paddies along the banks of the Ravi river which flows from the Himalayas. Water from the Ravi is what gives Abu Basmati Rice it’s amazing nutty flavor. The Summer Monsoon rains give them their World-Famous Aroma and the regions fertile soil gives them their texture and length. The natural balance of all 3 produce the most Flavorful Aromatic Long Grain Abu Basmati rice.
We still to this day source locally grown Basmati Rice that have a natural balance of cool Himalayan water from the Ravi and the Aromatic Monsoon Rains. We believe having a balance in all you do is the key to having a Flavorful Aromatic life. Enjoy the perfect balance in every bite of our Abu Extra Long Grain Basmati Rice.
OUR PRODUCTS
PREMIUM BASMATI SELLA RICE
Basmati which mean “full of aroma” is known not only for its aroma but also for its elegant distinct taste, extra-long grains and golden color. Our Aged Basmati Sella (Parboiled) Rice provides abundant flavor and health benefits which makes it the best of both worlds. We wouldn’t be surprised if this becomes your favorite. Learn more
PREMIUM SPECIAL JASMINE RICE
Our Premium Jasmine rice will fill your home with the essence of Thailand. The elegant floral aroma, natural sweet buttery flavor and fluffy long grains will satisfy your palate. Coming from the cascading plateau’s of Thailand to your table. Learn more
SPECIAL PREMIUM WHITE BASMATI RICE
You’re only one bite away from experiencing the royal and authentic taste of our Pure ABU Basmati Rice. The pleasant aroma will fill the air and the soft, super long grains will melt in your mouth. Eat like Indian Royalty from the comfort of your own home. Learn more
PREMIUM ORGANIC BROWN BASMATI RICE
From the Foothills of the Himalayas to your table. Be prepared to smile after taking a bite of our exquisite hand selected ABU Pure Brown Basmati Rice. Enjoy the light cascading aroma with the rich fulfilling texture of the bran, all while being rewarded with all the natural health benefits. Learn more
RECIPES
Questions? Feedback?
We welcome your comments
Ingredients
- 1 cup parboiled rice
- 2 1/4 cups water
- 1/2 tsp salt (optional)
- 1 tbsp butter/margarine (optional)
- pinch of saffron (optional)
INSTRUCTIONS
three rinses and a two hour soak, then drain and drop into three times the rice volume of boiling water for eight to ten minutes. Drain again and heat on low for another 10 minutes.
- Pour the rice into a medium-sized pot.
- Fill up the pot halfway and rinse the water. Discard the water.
- Repeat this step 2-3 times to rinse the rice unit the water becomes clear. Again, discard the water.
- Add the 2 ½ cups of water along with vegetable oil and salt.
- Bring the pot to a boil over high heat.
- Allow the water to continue to boil for 8-10 minutes or until it has been absorbed by the rice.
- Turn the heat down to low and cover the rice.
- Simmer for 10 minutes.
- Remove the pan from the heat and allow it to sit covered for 5 minutes.
- Fluff the rice with a fork and serve.
- 1 cup parboiled rice
- 2 1/4 cups water
- 1/2 tsp salt (optional)
- 1 tbsp butter/margarine (optional)
- pinch of saffron (optional)
Instructions
Three rinses and a two hour soak, then drain and drop into three times the rice volume of boiling water for eight to ten minutes. Drain again and heat on low for another 10 minutes.
- Pour the rice into a medium-sized pot.
- Fill up the pot halfway and rinse the water. Discard the water.
- Repeat this step 2-3 times to rinse the rice unit the water becomes clear. Again, discard the water.
- Add the 2 ½ cups of water along with vegetable oil and salt.
- Bring the pot to a boil over high heat.
- Allow the water to continue to boil for 8-10 minutes or until it has been absorbed by the rice.
- Turn the heat down to low and cover the rice.
- Simmer for 10 minutes.
- Remove the pan from the heat and allow it to sit covered for 5 minutes.
- Fluff the rice with a fork and serve.
- 2 cups basmati rice
- 4 cups water
- 1-2 tablespoons vegetable oil or butter
- salt to taste
- pinch of saffron (optional)
- 1 teaspoon hot water
Instructions
- Pour the rice into a medium-sized pot.
- Fill up the pot halfway and rinse the water. Discard the water.
- Repeat this step 2-3 times to rinse the rice unit the water becomes clear. Again, discard the water.
- Add the 4 cups of water, vegetable oil and salt.
- Bring the pot to a boil over high heat.
- Allow the water to continue to boil until it has been absorbed by the rice (roughly 5 minutes).
- Turn the heat down to low and cover the rice.
- Simmer for 15-20 minutes.\
- Remove the pan from the heat and allow it to sit covered for 5 minutes.
- Fluff the rice with a fork and serve.
Ingredients
- 2 cups basmati rice
- 4 cups water
- 1-2 tablespoons vegetable oil or butter
- salt to taste
- pinch of saffron (optional)
- 1 teaspoon hot water
Instrutions
- Place rice in 2 cups (500 ml) water for 1 to 2 hours. The soaking is not necessary but helps to reduce the time of cooking and the rice will be nice and fluffy.
- In a medium saucepan, roast cardamom pods (and clove and cinnamon, if using) over low heat until you get an aroma.
- Add soaked rice with soaking water and a bit of salt to the pan.
- Bring the pot to a boil over high heat.
- Allow the water to continue to boil until it has been absorbed by the rice (roughly 10 minutes).
- Cook over low heat until rice is tender. You may wish to cover the pot but then you have to keep an eye on it. You may need to add a bit of water if the rice is not well cooked when all the water is gone. Alternately you can cook this in a rice cooker.