Sale of Shiroudi rice in Mazandaran

Shiroudi rice

Shiroudi rice is one of the most popular types of rice in Iran because of its taste, perfume and appearance. Shiroudi rice is a type of semi -Iranian and Iranian rice cultivated in Guilan province. This rice has a lot of fans because of its elongated, white and transparent seeds, pleasant taste and aroma.

What is the Rice of the Shiroudi? Where is it cultivated?

Shiroudi rice was born in 1989 from the transplantation of two species of Caspian and Tarom Dilmani. The result of this rice was rice similar to Tarom and Caspian rice. Shiroudi rice took off the Tarom rice and inherited the high yield and efficiency from the Caspian rice.

The rice was planted for the first time in Mazandaran province and then reached the neighboring provinces, such as Golestan, and farmers in the area were widely cultivated and widespread. In terms of taste and quality of baking, it is at a good level. If you cook the rice, the final result of baking will be similar to the baking of Hashemi's rice. Of course, remember, the fragrance is a moderate, and it is usually cooking that it comes out well.

Profits of Rice Shiroudi as follows: The color of this rice is white and opaque. Its fragrance is moderate. It is very good and is a good option for parties and great events.

Benefits of Rice Shiroudi:

The pleasant taste and aroma: The rice has a pleasant and pleasant aroma that makes food more delicious. Attractive appearance: The rice seeds are drawn, white and shiny that make the appearance of the food more beautiful. Easy cooking: Shiroudi rice is quickly cooked and does not require much care. Affordable Price: Overall, the price of rice is more suitable than other Iranian rice.

Cultivation of the rice

Farmers prepare rice seeds in late April to May and have spread the land from the second half of May. The harvest time of this product is September.

Howle rice

1-

One of the methods of cooking Iranian rice is a tail or a coat. In this way, it is best to soak the rice and add salt and let it remain for an hour. Then, pour some water into a pot and wait for the water to boil. When boiling water comes, add the rice to the water in the pot and wait until all the water evaporates. After this step, add some oil to the rice; A tail on it and let the rice tail; Easily.

2. Drain

cook rice by drainage, has a little details, and if you are careless at the watering stage, rice may be dough. When soaking the rice for an hour, pour it into a pot that boils. Stir the rice until the seeds are softened. When the rice seeds are slightly softened, prepare the drain and rinse the rice. If you want your rice grains to rise, pour some cold water into the pot before drain. After you have drained the rice, pour the rice into the pot again and add the oil. For better baking rice, you can put a tail on the pot lid.

High shelf life after baking:

Tarom rice, or shiroudi, like Hashemi and Tarom, has a very high shelf life after baking, and this is one of the features that has made it a good quality and reasonable price. The appearance of rice is also one of the important factors in choosing a good rice that is very important for consumers. This rice has a bone look and long grain. After baking, it also talls high and stays soft and moist. Bone rice is one of the weak rice, so it is not one of the fragrances because of its very low aroma.

How to identify the original rice from Tarom Hashemi's rice?

Since Shiroudi rice looks very similar to Tarom and Hashemi's rice, especially Tarom Hashemi's figure, it is difficult to distinguish and distinguish these quality rice cultivars at first glance, which has caused good rice scholars. Don't be easily selling Shiroudi rice instead of Tarom Hashemi and at a higher price.

To identify these two types of rice you must remember:

1. The aroma of Tarom Shiroudi rice is much weaker than Tarom Hashemi. 2. The length of the raw seed of Tarom Hashemi's (1.5 mm) is slightly taller than bone or bone rice. The more the rice (or the same bone), the greater the quality and taste of the baking.