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Kohinoor Gold Extra Long Basmati Rice

Kohinoor Gold Extra Long Basmati Rice

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The Gold range of Kohinoor, the Extra Long Basmati Rice, is developed and nurtured with the river water of the Himalayas. Truly divine, this Pusa 1121 Basmati (Raw) variety of Kohinoor is 8.2 mm long. This extremely long Basmati Rice is cautiously picked and aged for 1-2 years in a unique way, a cause why Kohinoor's Extra Long Basmati Rice is not only considered the longest basmati available on earth, but also contains a sweet flavour and aroma that is truly extraordinary.

Herbed Basmati Rice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • ¾ cup uncooked basmati rice
  • 1½ cups water
  • ½ teaspoon salt
  • ¼ cup thinly sliced green onions
  • 2 tablespoons chopped fresh basil leaves
  • 1½ teaspoons minced fresh thyme
  • ¼ cup freshly grated Parmesan
  1. Melt butter or margarine with olive oil in small saucepan over medium to medium-high heat.
  2. Add garlic and saute for 1 minute. You don't want the garlic to burn.
  3. Add rice and turn heat up to high. Stir well until rice has soaked up butter and oil.
  4. Add water and salt. Stir. Bring to a boil.
  5. Once boiling, cover and reduce heat to medium low. Simmer for 20 minutes or until liquid is absorbed. If your water starts sputtering out of the lid, your heat is too high.
  6. Remove from heat and let cool for a few minutes. This is so the basil won't start cooking once you add it to the hot rice.
  7. Once it has cooled for a few minutes, stir in green onion, basil, thyme, and cheese.
  8. Taste. If it needs more cheese, salt, or herbs, add them at this time.
You always want to taste your rice before serving. Sometimes your herbs may not have a lot of flavor if it isn't their "season" and can taste a little bland. If this happens, just add a little more of that herb or overcompensate with some extra cheese or a little salt.

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