What is Royal PusaGold Traditional Basmathi?
Royal PusaGold 金丝米 traditional basmathi possesses benefits which are well-known among connoisseurs who also discern its taste and flavour.
Royal PusaGold 金丝米 is processed in the traditional Indian way and goes through an aging process of about a year. After cooking, it elongates to almost twice the length of the original grain size and has a fluffy, light-feel that come with a natural aroma.
Natural taste that appeals to Asian palate
Due to its natural taste and aroma, Royal PusaGold 金丝米 appeals to the Asian palate and goes well with their cuisine.
The light and fluffy features of Royal PusaGold 金丝米 also make the dining experience more enjoyable.
This specially selected variety is known as the ‘Fragrant One’ and was the staple of Indian kings and Maharajahs of the past. Try Royal PusaGold 金丝米 today. It’s the best decision you’ll make for you and your family!
Lower GI compared to other rice types
Apart from its taste, Royal PusaGold 金丝米 has a low Glycemic Index (GI) score. Glycemic Index measures the effects of carbohydrate on blood sugar levels. Foods with lower GI help to slow down the conversion of carbohydrate into blood sugar.
Royal PusaGold 金丝米 contains beneficial nutrients such as complex carbohydrates, protein, calcium, iron, potassium, phosphorous and various vitamins that our body needs.
Suggested Recipe for Royal PusaGold 金丝米
Ingredients for Hainanese Chicken Rice
- 1.6kg whole free range chicken, fat trimmed
- 15 dried Chinese red dates
- 2 tablespoons salt
For the Chili Sauce
- 2 tablespoons of extra virgin olive oil
- 5 long fresh red chillies, deseeded and cut into 3cm lengthwise
- 3 small fresh red chillies, deseeded (optional)
- 3 garlic cloves peeled
- 1 small brown onion, peeled and cut into wedges
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 lemon, juiced
For the Ginger & Spring Onion Sauce
- 5 tablespoons of extra virgin olive oil
- 200g fresh ginger, peeled and thinly sliced
- 6 spring onions sliced into 4cm to 5cm lengthwise
- 3 garlic cloves peeled
- 1 teaspoon salt
- 3 sticks/teaspoons Natvia or raw brown sugar
- 1 lime, juiced
For the Rice
- 2 cups of Royal Pusa Gold 金丝米 basmathi rice
- 2 tablespoons extra virgin olive oil
- 2 pandan leaves, each tied in a knot
- 5 cm ginger, peeled, thickly sliced and bruised
- Chicken broth from cooking the chicken
For the Garnish
- 3 sprigs of coriander including stems, roughly tear into 1 to 2 cm lengthwise
- 3 Lebanese cucumber, peeled and thinly sliced lengthwise
For the Dressing
- 2 tablespoons gluten free pure sesame oil
- 1 tablespoon gluten free light soy sauce
For the chilli sauce:
- Put the extra virgin olive oil, red chillies, garlic and onion into the food processor and blend until you get a smooth paste. Remove from blender and put the paste into a small bowl. Then add the salt, sugar and lemon juice and mix well. Set aside. Rinse the food processor.
- Combine ginger, garlic and spring onion into the food processor until you get a rough paste. Set aside 2 tablespoons for marinating the chicken. Then put the rest of the paste into heat resistant bowl. Heat up 5 tablespoons of extra virgin oil in a frying pan and pour over the paste, add the salt, sugar and lime juice and mix well. Set aside.
- Clean and wash the chicken, fat trimmed from under skin near the top and bottom of cavity.Then rub the chicken skin and cavity with 2 tablespoons of salt and 2 tablespoons of the ginger and spring onion sauce (without seasonings) set aside in step 2 above.
- Fill a pot with half full of water and bring to a boil. Submerge the chicken into the boiling water and resume the boil and skim the surface. Add all the dried Chinese red dates. Once its boiling, turn the heat down to low, cover with lid and simmer for 30 minutes. Turn off the heat. Cautiously remove the chicken and place on a plate and set aside. Reserve the chicken broth for cooking the rice and to serve as complementary soup. Discard the Chinese red dates.
- Wash the rice and place into the rice cooker together with the extra virgin olive oil, pandan leaves and ginger and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker.
- Cut the chicken into quarters and remove the chicken meat from the bones carefully. Next, cut the boneless chicken quarters into bite size pieces. Drizzle the dressing onto the chicken pieces and garnish with coriander.
- Serve the chicken with fragrant rice, chilli sauce, ginger sauce, cucumber and remaining chicken broth garnished with coriander.
* Credit to Daphne Goh, www.healthygfasian.com
Where can I buy it?
Royal PusaGold 金丝米 is available at all hypermarkets, retails outlets and medical halls.
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