Steam Rice
Steaming – a special technology of improving the quality characteristics of rice. During the steaming, up to 80% of vitamins and minerals contained in the rice shell moved into the grain of rice, and the grains become less brittle. Steamed grain rice never sticks together after boiling, it also remains the same tasty and crisp, even after re-heating meals.
Steaming – a special technology of improving the quality characteristics of rice. During the steaming, up to 80% of vitamins and minerals contained in the rice shell moved into the grain of rice, and the grains become less brittle. Steamed grain rice never sticks together after boiling, it also remains the same tasty and crisp, even after re-heating meals.