Royal Basmati Brown Rice - 10 lb.

Another great tip to add another depth and dimension of flavor to a pilaf is to use stock. You can use chicken stock, vegetable stock, beef stock, and add it to the rice. You would not believe how much flavor just a simple step like this adds. This is Chef Maneet Chauhan from The Royal Kitchen.

A chef's secret to adding creaminess and decadence to a rice pilaf - take one cup of water, one cup of milk...bring this to a boil and add it to your pilaf. So now you know my secret for a perfectly decadent and creamy rice pilaf. This is Chef Maneet Chauhan from The Royal Kitchen.

I have a question for you. Which of these saucepans do you think is perfect is perfect to cook the most fluffiest of rices? A tall, skinny saucepan, or a saucepan with a wide surface area? Those of you who guessed a saucepan with a wide surface area - you're absolutely right. By cooking rice in a saucepan with a wide surface area, you are allowing an even distribution of heat, and that results in the rice being nice and fluffy. This is Chef Maneet Chauhan from The Royal Kitchen.

So to make your basmati rice pearly white and to have these beautiful separate rice grains, your best friend is going to be a lemon - or any form of acid. White vinegar works, too. So take the lemon, and you're going to put it along with the water when you're cooking the rice. Just a few drops does the trick. This is Chef Maneet Chauhan from The Royal Kitchen.

To make the basmati rice fluffy, you have to wait until the water and the rice come to the same level. This is the time you have to cover it. Now, instead of just covering it with a lid, a trick is to cover it with a kitchen towel. So what the kitchen towel does is is absorbs off all of the condensation, so that when you open the rice, there is no excess moisture in the rice. When the rice will be ready, it won't be gummy at all. This has been Chef Maneet Chauhan from The Royal Kitchen.

Hi, I am Maneet Chauhan and I am so excited to be here at Project Angel Food. Thanks to Royal Basmati Rice, we are doing a demo on how to use Royal Basmati Rice in very unique ways. And I am actually going to get people over here to cook. They just don't know it. I am so excited. I got a tour of this wonderful facility and it is so amazing and heartwarming to see what is being done over here. I have become a big believer in Project Angel Food, so I am so excited to be here. So, let's go right over here. One of the quintessential things that people love in the South is a good hummingbird cake. I make a hummingbird cake with a little bit of basmati. I wasn't kidding when I told you that I'll put you to work! Good job, good job! Now, you guys do realize that if it's good, it's my recipe; if it's bad, you guys were cooking. As simple as... I'm just kidding! The second thing that we're going to do is a nasi goreng. It's an Indonesian favorite. It's smokey, it's got the vegetable quality. I've always been addicted to rice. As a kid, I would finish eating at home, go to my neighbor's house, who were from South India, and they would eat rice, and tell them that my mom didn't give me food to eat so can you give me some dinner? My obsession with rice goes forever. Finally, we're going to be making a chicken katsu burger. Instead of the burger buns, we are going to be making buns with rice. This is supposed to be a demo. I'm like, no, it's not going to be a demo. That's not what's gonna happen. As a chef, you're always looking for the best ingredients that's out there. Basmati has more rich flavor to it. You can only call a basmati if it's from the foothills of the Himalayas in India. It is the soil. It is the water. It is the combination of everything, which makes these grains so beautifully long and delicious.

A lot of people ask me how to make the rice fluffy and keep the grains elongated. The best way to do it is to soak it in water - cold water - for at least 20 to 30 minutes. It's as simple as that. This is Chef Maneet Chauhan from The Royal Kitchen.