Mrp Grade 1 Aromatic Pure Mwea Pishori Rice 2Kg

Grade 1 Aromatic Pure Mwea Pishori Rice is a premium quality, long-grain rice variety grown in the Mwea region of Kenya. Known for its distinctive aroma, unique flavor, and soft texture, Pishori rice is highly regarded as one of the best varieties in Kenya. The rice has a fluffy, non-sticky consistency when cooked and absorbs flavors well, making it perfect for various dishes like pilau, biryani, and plain rice. This 2Kg pack offers excellent quality for everyday meals or special occasions.

10 Key Features

1. Aromatic Flavor: Known for its distinct, natural fragrance that enhances the dining experience.
2. Grade 1 Quality: High-grade rice with minimal impurities or broken grains.
3. Grown in Mwea: Comes from the Mwea region, famous for producing the finest Pishori rice in Kenya.
4. Long Grain: Features long, slender grains that remain separate after cooking.
5. Non-Sticky: Cooks to a light, fluffy texture, making it easy to serve and enjoy.
6. Nutrient-Rich: Packed with essential nutrients like carbohydrates, fiber, and some vitamins.
7. Versatile: Suitable for a wide range of dishes including pilau, biryani, fried rice, and plain steamed rice.
8. Gluten-Free: Naturally gluten-free, suitable for individuals with gluten sensitivities or celiac disease.
9. Economical: Available in a convenient 2Kg pack that offers great value for money.
10. No Additives: Pure rice, free from artificial preservatives or additives.

Benefits

1. Healthy Carbohydrate Source: Provides essential energy for daily activities.
2. Easily Digestible: Gentle on the stomach, making it suitable for all age groups.
3. Low in Fat: Helps maintain a balanced diet without adding unnecessary fats.
4. Rich in Fiber: Promotes good digestion and prevents constipation.
5. Natural Aroma: Enhances the sensory appeal of dishes, making meals more enjoyable.
6. Gluten-Free: Safe for individuals with gluten allergies or celiac disease.
7. Ideal for Special Occasions: The superior quality and flavor make it perfect for festive meals.
8. Supports Local Agriculture: Grown in Kenya, supporting local farmers and economies.
9. Versatile in Cooking: Can be used in a variety of traditional and modern rice dishes.
10. Great Shelf Life: Properly stored rice remains fresh for months, retaining its quality and aroma.

Uses

• Pilau: A traditional spiced rice dish made with Pishori rice, beef or chicken, and spices.
• Biryani: A fragrant rice dish made with layers of spiced meat, vegetables, and saffron-infused rice.
• Steamed Rice: Ideal for serving with stews, curries, or vegetable dishes.
• Fried Rice: Pishori rice can be used in fried rice recipes for a flavorful twist.
• Rice Pudding: It can be used in sweet dishes like rice pudding, flavored with milk, sugar, and cardamom.

Pilau Recipe

Ingredients:

• 2 cups Mwea Pishori rice
• 500g beef or chicken (cubed)
• 2 large onions (finely sliced)
• 4 cloves garlic (minced)
• 1-inch ginger (minced)
• 2 tomatoes (chopped)
• 4 tablespoons cooking oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 1 bay leaf
• Salt to taste
• 4 cups water or beef broth

Instructions:

1. Rinse Rice: Rinse the Mwea Pishori rice under cold water and soak for 20 minutes.
2. Sauté Onions: In a large pot, heat the oil or ghee and sauté the onions until golden brown.
3. Add Garlic & Ginger: Stir in the minced garlic and ginger, and cook for 2 minutes until fragrant.
4. Add Spices: Add cumin seeds, coriander, ground cumin, black pepper, cinnamon, cardamom, cloves, and bay leaf. Cook for 1 minute to release the aroma.
5. Cook Meat: Add the cubed beef or chicken and cook until browned on all sides.
6. Add Tomatoes: Stir in the chopped tomatoes and cook until soft and blended with the meat and spices.
7. Add Rice: Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spices and meat mixture.
8. Add Water or Broth: Pour in the water or broth, season with salt, and bring to a boil.
9. Simmer: Lower the heat to a simmer, cover the pot, and let the rice cook for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
10. Serve: Fluff the rice with a fork and serve hot with a side of kachumbari (tomato salad) or a vegetable stew.

Tips for Cooking Mwea Pishori Rice

1. Rinse Thoroughly: Always rinse Pishori rice in cold water until the water runs clear to remove excess starch.
2. Soak Before Cooking: Soak the rice for 20-30 minutes to reduce cooking time and achieve fluffier grains.
3. Use the Right Water Ratio: For perfect rice, use a 1:2 rice-to-water ratio (1 cup rice to 2 cups water).
4. Cook on Low Heat: After bringing the rice to a boil, simmer it on low heat to avoid burning or overcooking.
5. Fluff with a Fork: Once cooked, fluff the rice with a fork to separate the grains and avoid mashing.
6. Rest After Cooking: Allow the rice to rest for 5-10 minutes with the lid on before serving for even fluffier grains.