Variety of Indic rice, with a long and crystalline grain. Similar to long-grain rice with a very appealing perfume.Traditionally grown in the Himalayan foothills. The aroma of this rice is due to the high concentration of a substance called acetilpirrolina. The grains contain 0.09 parts per million of a natural substance called 2-acetyl-1-pyrroline, which is about 12 times more than they own the rest of varieties. Recommended for the preparation of salads and side dishes. Two proportions of water to one part rice. Approximate cooking time 15 minutes.