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Tilda Fragrant Jasmine Rice 10Kg

Tilda Fragrant Jasmine Rice 10Kg
-25 %
Tilda Fragrant Jasmine Rice 10Kg
Product Shipping Schedule
Order received before 12 noon will dispatched on same day, Order received after 12 noon will be dispatch on next working day.
  • Stock: In Stock
  • Reward Points: 24
  • Model: Tilda Fragrant Jasmine Rice 10Kg
  • Weight: 10.00kg
  • ISBN: 5011157130507
Sold 39
Product Views: 3412
Ex Tax: 803Kč
Price in reward points: 1200


Tilda Fragrant Jasmine Rice is a variety of high quality rice which is traditionally from the Indian and Pakistan subcontinent. Frequently served alongside various curries, braised or roasted meats, or as the main ingredient in classic biryani, basmati rice is sometimes served plain but often flavored with turmeric or saffron, both of which impart a characteristic yellow hue. 

Open this pack of Tilda Fragrant Jasmine Rice, and you open yourself up to a world of delicious posibilities. Jasmine rice has been the cornerstone to South East Asian cuisine for millennia. Whether it´s the vital ingredient to an authentic sticky coconut rice or a base for fragrant curries, it´s never far away. So whether you are planning a fiery Thai green curry or simply enjoy as the perfect partner to steamed fish with aromatic herbs, you are in good hands with us. From our specialist Asian farmer to the center of tables up and down the country, we are proud to help you create the perfect recipe, every time.

You always get the best rice with Tilda. With half a century of expertise, we hand select premium grains to make sure only the best rice is used in every Tilda Pack.


  • Frangrant Jasmine Rice

Nutritional information:

Typical values dry rice per 100 g:

  • Energy 1481kJ, 349kcal
  • Fat 0,6 g (of which saturates 0,2 g)
  • Carbohydrate 77,6 g (of which sugars 0,5 g)
  • Fibre 0,9 g
  • Protein 7,9 g
  • Salt 0,03 g


Allow 60 g per portion. Bring pan of water to boil and add the rice. Simmer for 10-12 mins. Drain well and serve.

Product of India.

Store in a cool dry place.

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