White Rice
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This certified organic white rice comes in a convenient 200g raw portion—perfect for your next nourishing meal. Depending on seasonal availability, you’ll receive either organic basmati, jasmine, or white rice—always premium-grade and grown without synthetic pesticides or additives.
Packaged in our eco-friendly, home-compostable film, this pantry essential is a clean, sustainable base for curries, stir-fries, bowls and more.
Whether you're cooking for one or a household, our white rice delivers purity, versatility, and quality in every grain.
100% certified organic. Always free from preservatives, additives, and refined oils.
Allergens: NIL
Nutrition Details
Ingredients:
Basmati Rice* (100%)
Nutrition Information
- Serving Size: 200g
| Qty per (100g) | Qty per (200g) | |
|---|---|---|
| Energy | 1488.64Kj | 2,977.28Kj |
| Calories | 355.56 | 711.12cal |
| Protein | 6.3g | 12.6g |
| Fat Total | 0.9g | 1.8g |
| Saturated | 0.17g | 0.34g |
| Carbohydrate | 78.8g | 157.6g |
| Sugars | 0.2g | 0.4g |
| Dietary Fibre | 2.1g | 4.2g |
| Sodium | 5mg | 10mg |
Microwave
NA
Freezing Options
NA
Store in a cool and dry place.
Keep sealed in an air tight container.
🍚 How to Cook White Basmati Rice
Ingredients:
-
1 cup white basmati rice
-
2 cups water
-
Optional: ½ tsp salt for flavour
Stovetop Method:
-
Rinse the Rice
Rinse the basmati rice under cold water 2–3 times until the water runs clear. This helps remove excess starch and prevents sticking. -
Boil Water
In a medium saucepan, bring 2 cups of water to a boil. -
Add Rice
Add the rinsed rice and salt (if using) to the boiling water. Stir once to prevent clumping. -
Simmer
Reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes or until all water is absorbed. -
Rest
Remove from heat and let it sit, covered, for 5 minutes. This helps the rice finish steaming and gives you that perfect fluffy texture. -
Fluff & Serve
Gently fluff the rice with a fork before serving.
Pair with a Garden oif Goodness sauce; Creamy Alfredo, Mac n Cheese or Lentil Bolognese.
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