Glam Wedding Pink Basmati Rice

The Indian basmati specialty, as colorful as a Bollywood wedding, stands for happiness, fertility and joy of life and turns every dish into a glamorous celebration. Glam Wedding Pink is famous for its fine fruity scent, which it owes to fine orange essences and Chinese sea buckthorn extracts.

The organic rice is grainy - light and is ideal for meat dishes, fish, game and fine vegetables. Thanks to its comparatively short cooking time, it is also suitable as a delicious dish for in between meals.

Myth about the origin of the “Glam Wedding Pink” “Akhil, one of Bimisara's sons, was chosen to marry the adversary's daughter. No matter how much Akhil pleaded, the mighty Maharaja would not be changed. The night before the wedding, Akhil sneaked away to the beautiful Ambar, whom he had loved for as long as he could remember. When the girl understood that there was no hope for her, she took Akhil's hand and led him to the rice fields by the river. There she picked a red and a blue flower. Together they scattered the petals into the wind and watched them fall on the rice plants. That night they slept by the river in a passionate embrace. When they woke up the next morning, the petals were gone. But the rice panicles bore deep pink grains. Akhil picked a handful and brought it to his father. He said that the wind, the water and the earth created a testimony of his love for Ambar. This is stronger than his dynastic mission. Now the Maharaja's heart softened. He who had 500 wives bowed to the only love of his son. He organized a wedding feast for Akhil and Ambar, which lasted many days and was the most magnificent ever celebrated in India. The bride wore rice panicles with pink grains in her hair. It is said that the couple was blessed with many children.”

Basmati rice*, white (96.9%), beetroot granules* (3.0%), orange oil*, sunflower oil*, beetroot* (juice concentrate), sea buckthorn extract*

*from controlled organic cultivation

100 g contain on average:

Add two cups of water per cup of rice and bring to a boil. Add some salt and cook for about 20 minutes over low heat and allow to swell.