Vadilal Classic Basmati Rice, 10 Lb

Vadilal Classic Basmati Rice 10 Lb: Balanced Basmati for Pulao, Kheer and Family Dinners
Somewhere between an everyday rice and a showpiece biryani grain sits Vadilal Classic Basmati Rice. Its traditional aroma and slender grains make it a flexible choice for vegetable pulao on a Friday night and a pot of creamy rice kheer for a birthday or puja. For South Asian households that want one basmati to cover both savory and sweet dishes, this 10 lb bag from SubziCart.com is an easy pick.

Product Features
• Classic basmati from Vadilal with a pleasant, traditional fragrance
• Grains cook fluffy for pulao and soften nicely in simmering milk for kheer
• Sits between Vadilal Everyday Gold and Vadilal Extra Long in the brand's range as a versatile all-rounder
• Handy for weekday dinners as well as small get-togethers
• 10 lb bag convenient for regular use

Nutritional Information
Like other white rice, Vadilal Classic Basmati mainly provides carbohydrates with a small share of protein. When cooked into kheer, the milk adds its own protein and calcium to the dish. See the back of the pack for the full nutrition panel and ingredient list.

Cooking Suggestions and Serving Ideas
• Vegetable pulao: sauté whole spices, carrots, beans and peas in ghee, then cook the rice in the same pot.
• Matar pulao: a quick, fragrant side for paneer butter masala or dal makhani.
• Rice kheer: simmer a handful of rinsed rice in whole milk with sugar, cardamom and saffron until creamy, then garnish with pistachios and almonds.
• Coconut rice: stir grated coconut, cashews and a mustard seed tadka into cooked rice for a South Indian touch.

Frequently Asked Questions
Q: Can I use Vadilal Classic Basmati Rice for kheer?
A: Yes, it softens well in simmering milk. Some cooks lightly crush the grains first for a thicker, creamier kheer.
Q: What makes Classic different from Vadilal Extra Long?
A: Extra Long is picked for festive biryani where grain length is the focus, while Classic is a versatile basmati for pulao, everyday meals and desserts.
Q: How can I keep pulao grains separate?
A: Rinse well, soak for 20 to 30 minutes, lightly fry the rice in ghee before adding water, and avoid stirring once it starts to simmer.