Andhra Pradesh, in the south-centre of the Indian peninsula, is the "Rice Bowl" of India,
its fertile black soil being conducive to producing some of the world's finest grains. For generations, traders from Kabul to Calcutta have held Andhra rice at a premium.

Andhra Brown Rice
One of the foremost varieties of rice from Andhra is our nutty Brown Rice, which can be cooked plain, or used in other traditional dishes.

Cooking Instructions for 4 persons
200g of rice
1/2 tsp of salt
800ml of water

Wash the rice in cold water until the water runs clear. Put into a medium saucepan, add water and salt. Bring to the boil, reduce heat, cover and simmer gently for 13 minutes. Rinse with hot water, drain and return the rice to the pan, put a clean dish cloth over the pan, replace the lid and leave for 5 minutes on a very gentle heat. Fluff up the rice and serve.

Andhra Gold Rice
Similarly to our Brown Rice, our aromatic Gold Rice can be enjoyed by itself as a
side dish or included in a variety of
recipes.

Cooking Instructions for 4 persons
300g of rice
1/2 tsp of salt
450ml of water

Wash the rice in cold water until the water runs clear. Put into a medium saucepan,
add water and salt. Bring to the boil, reduce heat, cover and simmer gently for 13 minutes. Rinse with hot water, drain and return the rice to the pan, put a clean dish cloth over the pan, replace the lid and leave for 5 minutes on a very gentle heat. Fluff up the rice and serve.