Product description
WHY GIZA VARIETY
The Giza 177 and 178 varieties grown in Egypt's Nile Delta are known for consistent grain quality, specific moisture content, and characteristic cooking texture. The Nile Delta's mineral-rich alluvial soil and controlled irrigation produce a grain with consistent starch composition distinguishing it from short grain grown elsewhere.
NUTRITIONAL BENEFITS:
Naturally gluten-free and cholesterol-free. Rich in manganese (65% DV/100g cooked) — essential for antioxidant enzyme function, bone health, and carbohydrate metabolism. Good source of complex carbohydrates for sustained energy.
HOW TO COOK:
Standard method:
1. Rinse twice until water runs clear (removes excess surface starch)
2. 1 cup rice to 1.75 cups water
3. Bring to boil with 1 tsp oil and ½ tsp salt
4. Reduce heat, cover tightly
5. Cook 15–18 minutes until water absorbed
6. Rest covered 5 minutes before serving
ACROSS UAE KITCHENS:
- Koshary: cook separately with vermicelli and fried onion before layering with lentils and pasta
- Mahshi: soak 30 minutes before using as a stuffing for vine leaves and vegetables
- Gulf rice dishes: a good short-grain base for machboos, kabsa-style rice and sayadiyah (spiced fish rice)
- Egyptian roz bel laban & kheer: simmer in milk with sugar and cardamom for a creamy rice pudding
- International: works for risotto and rice-pudding-style desserts
STORAGE:
Airtight container, cool dry place. 24 months sealed.
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Sign UpShort grain has a higher amylopectin-to-amylose ratio. Amylopectin is the branched starch responsible for stickiness and cohesion — grains become soft and creamy when cooked. Long grain/basmati are high-amylose — grains stay firm and separate. Short grain is correct for koshary, sushi, and risotto.Short grain has a higher amylopectin-to-amylose ratio. Amylopectin is the branched starch responsible for stickiness and cohesion — grains become soft and creamy when cooked. Long grain/basmati are high-amylose — grains stay firm and separate. Short grain is correct for koshary, sushi, and risotto.
Rice component: fry vermicelli in oil until golden. Add 1.5 cups rinsed Egyptian rice. Add 3 cups boiling water + salt. Cover and cook 18 min on low heat. Layer with lentils, pasta, spiced tomato sauce, and crispy fried onions. Egyptian short grain is essential — long grain produces fundamentally different texture.Rice component: fry vermicelli in oil until golden. Add 1.5 cups rinsed Egyptian rice. Add 3 cups boiling water + salt. Cover and cook 18 min on low heat. Layer with lentils, pasta, spiced tomato sauce, and crispy fried onions. Egyptian short grain is essential — long grain produces fundamentally different texture.
Rinsing removes surface starch and impurities. Removes a small amount of water-soluble B-vitamins from enriched rice (Rinsing removes surface starch and impurities. Removes a small amount of water-soluble B-vitamins from enriched rice (%). Minerals (manganese, magnesium, phosphorus) are not significantly affected. For Egyptian rice where creamy texture is desired, rinse once or twice.
