Net weight: 1kg
Storage Method:
Keep rice in an air-tight container and refrigerated . Avoid heat and moisture.
Cooking instruction:
1. Wash rice and rinse well
2. Soak 3-4hours for softer texture (optional)
3. Add 1 1/4cup of water for every cup of rice. (Rice cooker method)
4. Add 1 cup of water for every cup of rice (steam Method)
5. Cook the rice for 30 minutes
6. Rest cooked rice in 10+- minutes before serving
1. Sarawak Local Brown Rice
Sarawak Local Brown Rice is a medium-long grain variety grown by local farmers in Sarawak, predominantly from the Bidayuh and Iban communities. These farmers are located in areas such as Lundu, Sri Aman, and along the Kuching-Serian road. The rice fields benefit from a well-managed irrigation system, and a semi-modern cultivation method is used. The rice is a whole grain, with the outer husk removed, preserving much of its nutritional value. It is low in calories, high in fiber, gluten-free, and rich in essential minerals. When cooked, the rice offers a subtle sweetness with a delightful nutty texture.
2. Sarawak Local Fragrant Brown Rice
3. Sarawak Bireh Red Rice
Sarawak Bireh Red Rice is a local variety grown by the Bidayuh community in Siburan, Pedawan, and Lundu districts of Sarawak. Known for its potential to lower cholesterol, it is rich in nutrients like manganese, calcium, and antioxidants. The rice's natural red color comes from anthocyanin, a flavonoid compound in the grain's outer coating. When cooked, it is flavorful and aromatic.