What is Hashemi's rice?
Hashemi's rice is one of the best and top Iranian rice. The rice that wraps the alley after cooking the fragrance and smell. Due to the optimal quality, today a large amount of production is dedicated to this product and has even been able to find its own special and potential customers around the world in addition to Iran.
Hashemi's rice features
Hashemi's rice types
Hashemite rice generally has two types: Hashemi Rice Cold Band and Hashemi Rice
Hashemi's rice is not intended to be cold in nature and temperament. Rather, it means that the cold type of Hashemite rice reaches a week to 10 days later than the warm type and can be harvested. According to Mr. Yousef Hashemi (Hashemi Rice Discovery), the cold type of Hashemi rice is better than its warm type.
دسته بندی دیگری از برنج هاشمی وجود دارد که به نحوه تولید و استخراج در کارخانه ها بر میگرد که شامل:
Hashemi's perfume rice: This rice is generally peeled in factories and the white rice produced by this state is called Hashemi's perfume rice.
Hashemi's brown rice: In this case, Hashemi's rice is heated before peeling, and the ingredients in the rice shell are injected into the brain and the rice is brown. In fact, the rice shell is not separated from it.
Hashemi's smoked rice: In this case, Hashemi's rice is produced by smoking, and in this case it is called Hashemi's smoky rice.
In what land is Hashemi rice cultivated?
Hashemi's rice grows more in lands that are rich in nutrients and minerals. A soil that can respond to the growth of this rice. For example, the central areas of Guilan province, located around Anzali Males, are the best area for Hashemi's rice cultivation due to special weather conditions and fertile soil.
In fact, if these conditions are not prepared, rice will bend in its growth process and its stems will fall to the ground. This is called the so -called rice stem, sleeping or falling. An issue that is the main concern of farmers and may incur heavy costs while harvesting.
Why does Hashemi's rice need less detoxification?
Hashemi's rice cooking method
To make an Iranian rice you need to have enough experience in addition to being bored to make the result a pleasant work. Hashemi's rice can be cooked in two common ways. Drainage
Hashemi's rice baking: Rinse rice with lukewarm or cold water. Do not grasp the rice when washing the rice as it grabs the rice and wash it tightly. Then mix the water, rice and salt, place in the pot and rest for two hours. Then allow the heat over the heat as soon as it boils to gently boil and cook. Test at the heads and cook after cooking.
Hashemi's rice baking by drainage: Place the pot on the gas flame after washing and soaking with water and salt. Note that the amount of water should be as long as you put your fingers on the rice to make your three fingertips in water. The pot in which rice boils should have enough place to boil rice.
