Kaset Thai Red Cargo Rice is a special variety of rice from Thailand.
Red Cargo Rice, also known as Red Cargo Rice, is characterized by its red color and full flavor. It is made from unhulled whole grain rice, where the red bran layer is still intact. This gives the rice a nutty texture and a slightly sweet taste.
Red Cargo Rice is rich in fiber and contains more nutrients compared to white rice, as the outer layer of the grain remains intact. It is often valued for its health benefits and its positive effect on digestion.
Storage and Use Instructions
Store in a cool, dry place. After opening, store the rice in an airtight container to maintain its freshness and quality.
Preparation Instructions
Wash the cargo rice 2-3 times until the water runs clearer. Cook the washed rice in a 1:1.5 ratio (rice to water) for 30-35 minutes, then let it rest for 10 minutes. The cooked rice is an ideal side dish for Asian meals or as a base for rice salads and bowls.
Net Weight
1 kg
Product design may differ from the illustration.
Kaset Thai Red Cargo Rice is a special variety of rice from Thailand.
Red Cargo Rice, also known as Red Cargo Rice, is characterized by its red color and full flavor. It is made from unhulled whole grain rice, where the red bran layer is still intact. This gives the rice a nutty texture and a slightly sweet taste.
Red Cargo Rice is rich in fiber and contains more nutrients compared to white rice, as the outer layer of the grain remains intact. It is often valued for its health benefits and its positive effect on digestion.
Storage and Use Instructions
Store in a cool, dry place. After opening, store the rice in an airtight container to maintain its freshness and quality.
Preparation Instructions
Wash the cargo rice 2-3 times until the water runs clearer. Cook the washed rice in a 1:1.5 ratio (rice to water) for 30-35 minutes, then let it rest for 10 minutes. The cooked rice is an ideal side dish for Asian meals or as a base for rice salads and bowls.
Net Weight
1 kg
Product design may differ from the illustration.