Sprouted rice is obtained by special hot air treatment. The powerful steam pressure pushes 80% of the grain's nutrients and minerals from the husk to the centre of the grain, increasing the benefits of the rice for the body. Uncooked, they appear a soft yellowish colour, but when cooked, they succumb to the spell of the heat and quickly turn pale. What's more, when cooked, selected Fasma rice does not stick together and remains 'individual' - loose, even when reheated a second time.
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