Sell Kenyalang Sarawak Sia Red Rice (Semi-Polished) 1kg [KL & Selangor Delivery Only] best price

• High quality vacuum packed, stay fresh longer • Rich in natural anthocyanin as anti-oxidants and minerals • Moderate Glycaemic Index (GI), improve blood glucose regulation after meals • Rich in taste, soak for softer texture • Chemical-free, traditional planting method with heirloom seeds • 100% pure authentic rice from fields of Sarawak Storage Method: Keep rice in an air-tight container. Avoid heat and moisture Cooking Instruction: 1. Wash and rinsed well 2. Soak 2-3 hours for a softer texture 3. Rest cooked rice 10-15 mins before serving Rice Cooker Method : Add 1½ cup of water for every cup of rice. Steaming Method : Add 1¼ cup of water for every cup of rice Nutritional Content: Energy (kJ/100g) 1583 Carbohydrate (g/100g) 75.4 Protein (g/100g) 8.1 Fat (g/100g) 4.8 Fibre (g/100g) 2.8 Origin: Ba'kelalan, Lawas, Sarawak Siá Red Rice is an indigenous red rice variety which is cultivated traditionally by the Lun Bawang tribe of Ba’kelalan, Lawas at the north-eastern highlands of Borneo. The red colour of the rice comes naturally from a flavonoid known as anthocyanin, which is high in anti-oxidants and rich in essential nutrients such as manganese and calcium and high in anti-oxidant. The rice is popular among the locals as it is believed to help lower cholesterol levels. It is semi-polished to achieve balance between its nutrients and eating quality. Of those harvested, dedicated team from Antares Enterprise and Sarawak Specials selected the premium quality rice stocks, ensuring the rice are is aromatic and tasty with a soft texture when cooked. >> What is Heirloom rice? An old cultivar of rice variety, cultivated using traditional planting method that is passed down from generations by the local ethic communities. It is unique in characteristic, taste and quality. >> White Rice VS Coloured Rice? Rice grain consists of 3 main parts: the bran (protective layer), the germ (heart of grain) and the endosperm (body of grain). Production of white rice removes much of the bran and germ of the grain leaving the endosperm. The bran and germ contain much of the grains’ mineral, vitamin, protein and phytochemicals (eg. antioxidants). Hence, white rice only contains higher proportion of carbohydrate and limited amount of other essential nutrients per grain. Our coloured rice (whole grain) retained much of their nutrients as the bran and germ part of the grain remained intact after the processing process. Hence, coloured rice has a better balance between calorie content and other essential nutrients like vitamins, minerals, proteins, etc.