White long grain rice sourced from Kashmir valley, non-sticky with a unique rice grain fragrance. Cook with absorption method by soaking for 30 minutes, rinse 2-3 times, add water (double to level of rice) and pressure cook for 2 whistles. Unique earthy aroma, soft to bite, long and slender grains, light on the palate. Rich in micronutrients and healthier than other starchy counterparts.