Diamond Pearl Basmati Rice, a gift of nature, is nurtured and cultivated in only one place on earth, the foothills of the Himalayas. Given the unique and conducive soil and climatic conditions, Basmati - the Emperor of Rice, achieves a unique aroma and nutty taste in addition to its characteristic long, silky, non sticky & slender texture and shape. This unique treasure of nature is nurtured by the farmer by hand right from seeding and weeding through harvesting and threshing. Thus equivalent to hand crafted quality Diamonds and Pearls...
Diamond Pearl's Supreme quality paddy crop is meticulously cleaned and milled grain by grain to remove impurities, irrespective of their size and nature, to ensure that nothing but the FINEST diamonds and pearls of basmati is served to you.
Our quality brands include Royal Diner - Pure Basmati Rice, Supreme Silk - Premium Long Basmati Rice, Farmer's Pride - Authentic Aromatic Basmati Rice, Everyday Delight - All Meal Basmati Rice, Earth Brown - Premium Brown Basmati Rice... and many more.
Our quality basmati rice is available in various sizes to meet your requirements whether it is for home use, restaurants, travel service entities, event organizers, wedding celebrations or the food industry at large. Package sizes available 1, 5, 10, 25, 50 Kg bags.
We offer the finest range of pure traditional basmati rice, 1121 basmati rice, pusa basmati rice, etc. in pure (raw, white and brown), parboiled (cream & golden) and steamed variants. We can also assist you with Indian long, medium and short grain rice in all variants as per your specifications.
I enjoy cooking but something I've always struggled to get right is cooking rice. I pretty much always went for 'boil in the bag' option as it meant I was more likely to have some rice to eat rather than having most of it stuck to the saucepan! Plenty of people have recommended different ways of cooking it, even my Delia cookbook had its own 'guaranteed' method to prepare rice but with all this advice I never seemed to manage to get perfectly fluffy tasty rice, that is until I tried Tilda Pure Original Basmati Rice.
Tilda Pure Basmati Rice comes in a vivid blue packaging (it has changed slightly from the picture above) with text only on the packaging rather than any images. The product comes in a number of different sizes and I mainly tend to purchase the 1kg bags. There are however 12 different sizes of packaging available including 350g, 500g, 750g, 1kg, 1.5kg, 2kg, 4kg, 5kg, 7.5kg, 10kg, 12kg and 20kg as mentioned on their website, however I've only really seen the 500g, 1kg and 2kg bags on sale in my local supermarket. It is harvested at the foot of the Himalayas, which is apparently the only one place on earth where pure Basmati Rice can be grown and they source the product from over 10000 independent farmers in the region. It gives good cooking instructions on the packet which I find work perfectly by washing the rice in cold water to remove as much starch as possible and then cooking in water that's cold to start with and with twice as much water as rice.
This is just the Pure Basmati Rice, but I liked the little touch by Tilda where they also say 'Sun kissed legendary rice, nothing else' so you know you are buying a wholesome and healthy product.
Well the packaging lays claim to many positives including that it's low-to-medium GI, free from gluten and lactose and free from added colours, preservatives and flavours. It states that each 180g of cooked rice (a serving) contains
192 - Kcal, 5.1g - Protein, 41.7g - Carbohydrate, 0.6g - Fat, 0.3g - Sat Fat, 1.5g - Fibre, and trace of salt.
So all in all a good healthy option.
This is a fabulous product and it's turned my disasters of cooking rice into a distant memory. Every time I cook this rice it comes out perfect and I know my cooking hasn't improved that much! It really is easy to follow if you follow the recipe closely. The taste is also excellent with fluffy tasty rice always the outcome. The packet has a tagline' love at first taste' which I would say I have to agree with as I wont be going back to boil in the bag or other varieties or brands any time soon. What I will say is that it's more expensive than some of the other options around but I do think most rice is expensive these days. I try to always but this product when it's on special offer, which does come around quiet regularly at my local Sainsbury store. The 1kg bag is normally around £4.49 in Sainsbury's and £4.40 in Asda but its currently has a £1 off in Sainsbury's.. I think it's definitely a worthwhile product and something my husband and I enjoy eating.
Thanks for reading x
We eat rice only occasionally, but recently Tilda basmati rice seems to have been quite heavily promoted in the supermarkets, I purchased mine at our local coop on a special meal deal offer. At the same time I bought some diced turkey,and a half price jar of Korma curry sauce. I added some french beans and a couple of chopped carrots to the turkey, and ended up with our 'Meal of the Week'.
The pack promises 'Love at first taste', and so it proved to be, for me at least. The individual white grains are tiny. and cooked or uncooked exude an appetising delicate ricey fragrance. My 500g pack says that it contains at least 8 portions,each portion being about 60g of uncooked rice. As I am a bit hit and miss as a cook I emptied out a bit over half the pack, and used roughly just over double the ammount of water to cook it in surprisingly this worked perfectly. As more experienced rice chefs than myself will already realise you need to alow a little extra time, as the rice needs to be presoaked in cold water,for about 30 minutes. I do feel that 60g is rather a meagre portion, and personally I would allow more than this ammount for each person.Cooking time is only 10 to 12 minutes though, easy peasey. Once cooked the rice is indeed light, fluffy and fragrant.
I visited the Tilda website prior to writing my review, this confirmed my impression that the rice is quite special, as it has won several awards, including having been voted food Product of the Decade by Sainsbury Magazine readers.
Basmati rice is grown only at the foothills of the Himalayas, where it is watered by water from melted glaciers. Is it just me, or does anyone else find it adds to their enjoyment of food to know these little facts, perhaps it is just me. Tilda are a 30 year old company, the rice sold in Britain has been milled and packed in the UK.The company provide free farming advice to growers.
The foil packs are very attractive,in dark blue with quite an intricately designed border on the front.
The pack contains rice only, therefore is gluten free.I is also non- GM.
One word of caution, although I love it you have to try it , as my husband didn't like it at all,he said it was like eating "fresh air", and not to buy it again, despite that I'm awarding it 5 stars which I feel it deserves.Thankyou for reading
Tilda Basmati Rice? Definitely the nicest rice I have ever tasted. I could eat it all day.
It comes in a lovely royal blue packet (which, unlike many rice packets, it strong and sturdy enough not to rip and cause spillages), and although it is generally a little more expensive than most rices, it is totally worth it.
It takes only 10-12 minutes to cook and tastes SO lovely. It has a delicate, yet exciting flavour and goes particularly fell with curries of any kind. It could not possibly be described as plain, and I always have at least one packet of Tilda Basmati Rice in my cupboard - once you've started using it, you just can't go back.
While it's not the perfect rice for every occasion (it can be a bit weird with a stir-fry, for example), it is quite a versatile rice and just tastes SO GOOD with curries, and also with potato-based stews. It is readily available from most supermarkets - go get some and try it for yourself!
It also comes in a variety of sizes - there is a super-large packet which is great if you are a fiendish rice-eater like me!
Five stars from me. Thanks for reading!
Cooking perfect rice is not easy it is never a case of just boiling rice and ending up with a perfect rice to go with your meal more often than not the finished result will be a stodgy wet rice with all the grains stuck together.
There is an art to cooking rice which I have managed to perfect over the years but it does take a little care and time. First of all it is better to start off with good quality rice, the best rice I have found to date is Tilda Pure Basmati Rice.
Tilda Basmati rice is considered the prince of all rice and was brought over to the western world by Tilda over 30 years ago. It can only be grown in Northern Plains of India where it is grown and harvested by hand. Tilda Pure Basmati rice contains no added ingredients and is gluten and lactose free free from artificial colours, flavours and preservatives.
There are two suggested cooking methods on the bag one a little fiddly and one more simple, I have tried both methods and have found them both to give perfect results, a lovely fluffy rice with every grain separated just like you would find when you go to a traditional Indian Restaurant.
For this method you must get the quantities of rice and water exact as the water will be absorbed into the rice during cooking. I always measure my rice in a cup so for 2 people 1 cup of rice is usually sufficient. The rice ratio is 2/1 so for every cup of rice 2 cups of water are needed. With this method Tilda recommends soaking the rice for 30 minutes in cold water before cooking, and then rinsing in a sieve again with cold water, after which add one cup of rice and two cups of water to a saucepan bring to the boil and then reduce to a simmer, cover with a lid and simmer for 10 to 12 minutes, do not open the lid or stir. After 10 to 12 minutes all the water should be absorbed, remove from the heat and allow to stand covered for 5 minutes, then lightly fork through the rice and serve.
I find that method extremely time consuming and I don't like the fact I am unable to see if the rice is boiling dry, it didn't when I tried this method but I prefer method 2 which gives equally good results and perfect fluffy rice.
Rinse the rice prior to cooking in a sieve, bring a large pan of water to the boil, add a little salt and 1 cup of rice per 2 people, I always stir once at this point to remove any grains that have stuck the bottom, reduce heat and cook for 10 to 12 minutes . Drain well in a sieve and leave to stand for 3 minutes, fork through and serve. I always drain a little of the boiling water back into the saucepan and stand the sieve on top as this keeps it hot whilst steaming the rice dry.
With both methods of cooking there are 3 main points that must be followed to get perfect rice.
1. Always rinse the rice well before cooking, this removes any starch which makes the rice stick together after cooking.
2. Do not overcook keep a close eye on the clock or use a timer
3. Allow standing time after cooking this steams the rice dry and encourages the grains to separate.
Tilda Pure Basmati Rice can be bought from most supermarkets and food stores and contains 64 calories per 60g serving with only 0.2g fat and 0.1g saturates. The cost of Tilda Pure Basmati Rice is more expensive than other long grain rice currently £2.40 at Asda and Tesco for 500g bag. A 500g bag should be enough for 8 servings.
Rice on the face of it would seem to be a very simple thing to make but in truth it can be a very tricky thing to get just right and only recently I have found that if I use Tilda basmati rice then it becomes much easier.
This rice never goes soggy and it never cooks in clumps but always in nicely separated individual grains and it is such a nice light rice that you can enjoy lots of it without getting bagged up and unable to eat whatever you are having it with because the rice has filled you up.
This rice can be steamed or boiled and the results are very good either way, I prefer to steam it but my wife prefers to boil it and we are both in agreement that this is the best basmati rice we have used bar none.
For a 500g packet you can expect to pay between £2.00 and £2.40 depending on where you shop and this is a very reasonable price and only about 50p more expensive than shops own brands yet much, much better.
NUTRITIONAL INFO (per uncooked 100g)
Calories - 348
Protein - 8.6g
Carbohydrate - 77.6g
Fat - 0.4g
Tilda is in my opinion the best basmati rice and we have tried a lot as we eat lots of rice. Tilda is what i would consider one of the premium brands of rice. It is more expensive than other brands but is worth the extra.
When cooking it doesnt go sticky like other rices, as we steam our rice with other brands it was easy to overcook it and it go mushy.
Tilda is probably the most common rice in supermarkets. It comes in a bright blue bag with white writing. It stands out from the other packs. In asda 1kg tilda is £4.40 for a kg compared to asda's own brand at £1.47 for 1kg. We actually buy in bulk so it is much cheaper we pay around £40 FOR 20KG depending on the cash and carry. It lasts for a long time too. We keep in a storage bin without any problems.
As with all rice it is much better if u soak it in water first. Tilda do convenience rices like boil in the bag and microwave rice with different spices but i can't comment on those i just know this one is fab!
As everyones trying to cut back on junk food ( apart from After Eight Dessert!!) I decided to get some rice into the cupboards. I don't particularly like cooking rice as it can be messy and I personally don't really like rice so I find it a bit of a chore.
So I was pleased when I saw this box of Tilda Pure Basmati Rice containing 2 boil in the bags of rice. Priced at 79p from Farmfoods I did think that this was a reasonable price to pay, as when later I went into Tesco's I noticed that it was selling for £1.79 a big difference!.
I have used boil in the bag before, but that was just a plain rice and not a Basmati. So when my son wanted some for his lunch I decided to give this one a go. Firstly bring a large pan of water to the boil. Once boiling pop the bag into the water and return to the boil, then simmer for 15 minutes with the lid slightly covering the pan. Make sure you do use a big saucepan as the bag will swell up quite a bit and you need the space for the rice to expand from the water!.
The bags are white and have a slit on the top so you can use a fork to lift the bag out of the water without burning your hands. Each bag is made from a crinkly hard plastic and is covered with hundreds of tiny pin prick holes.
Each bag contains 125g of rice and is said to be enough for 2 servings, which I think is right as my Son will have half of this and I will get the rest cooled right off quickly, so that he can enjoy the rest later either as a cold dish with peppers, sweetcorn, peas ect... or heat it up with some tuna for a tasty snack.
Once the rice is cooked lift out and drain well ( I usually put my bag into a colander and let it drain this way), cut the top of the bag and with a fork you will need to fluff this up and maybe add some salt this depends on individual tastes.
It is amazing how much this bag grows and when it has finished cooking the bag is almost full to the top. No mess and the rest of the bag is in a colander with a cold tap running to cool it down quick!.
This is a lovely fluffly rice with a slight fragrance and nutty taste, with every grain being white and fluffy with no hard grains or husks.
I have also bought this rice in the Wholegrain Basmati range, so I will be looking forward to trying this one out as well. I know it works out cheaper to buy the bag, but it always seems to spill everywhere and boil right over the saucepan making hell of a mess on the cooker, but with this one once it boils and you turn it down it cooks lovely with no mess!.
If you visit the Tilda website there are absolutely loads of recipes on what to cook with this rice and it isn't just curries ect... I will be trying a few of these out in the next few weeks.
So good quality rice, which gives good servings and makes no mess what more could I want from it!.
Incase anyone is interested in the nutritional value it is as follows per half bag:
~~~of which sugars 0.3g~~~
~~~of which sats 0.2g~~~
Basmati is known as the Prince of Fragrance!
There website is; www.tilda.com
A worthy 5 Dooyoo stars !
Cooking rices can be one of the most trickiest things. Sometimes it turns out soggy and more like rice pudding. But cooking with Tilda pure basmati rice you always come out with top A chef results. This rice when cooked does not stick together but is left in soft individual grains of cooked rice. It is a light rice and does not at all weigh you down. Basmati means queen of rice.
Tilda Pure Basmati goes well excellently with ingredients you may never would of tried before. The best way to cook your rice is to measure out the amount you need in a jug first. Then rinse it thoroughly. Add double the amount of water to the amount of rice. Bring to the boil, once air bubbles start to appear reduce to low heat with lid on the jar. Once your rice looks cooked turn of the gas and serve with your favourite meal maybe a lamb or chicken curry.
Tilda has traded fairly for over 30 years. Its low to medium GI. Free from gluten and lactose. Free from added colours, preservatives and flavours. Tilda has the post of the purity and the quality of rice guaranteed.
Tilda was the first company to bring Basmati Rice to the Western World over 30 years ago and has become an international food brand selling in over 40 countries.
I give this rice 10/10 and once I tried this rice I had not bought any other brand of rice as this one is very reliable.
Tilda is becoming a popular brand amongst basmati rice. I* had ealier tried other known brands like Kohinoor but after buying a 1/2 kg pack of Tilda for a price of 2 pounds, I never bought any other basmati rice.
Basmati is an exquisite variety of rice because it's a quality that selects it's rice grains carefully and only the best grains are used.
The package is a blue shiny bag that has a zip on the top if you are buying a larger quantity like 5 kgs or 10 kgs. On the bag is written in white, "Tilda Pure Basmati". The bag is very well sealed to keep the freshness of the grains for a longer period of time.
The grains are long and white with very little fragrance. Usually basmati rice have a certain fragrance and aroma but Tilda doesn't really have that and the rice is much better than the other kinds and this is why I have come to prefer Tilda.
I usually measure rice by the cup while cooking. When I am cooking for 2 persons, I use 1/2 a cup Tilda basmati rice, wash it just a little (because these are fairly clean) and add double the amount of water (1 cup in this case). I cook the rice in an open pan till the water is all absorbed and turn the gas off. This is the simplest way of making these rice and can be combined with any other dish.
There are plenty of other ways and I will write the recipes later
in the recipe section.
Thanks for reading.
COST: (@ 4.10.08) = £2.15 in Sainsbury's, and £1.99 at my local village grocers, for a 500g pack
NUTRITIONAL INFORMATON (uncooked, per 100g):-
- of which sugars: Trace
- of which saturates: 0.1g
Suitable for vegetarians, free from gluten
Tilda Basmati Rice comes in an attractive royal blue laminated plastic packet. There is a picture on the front of the packet of an oriental beach scene with a pillar of a building, and a peacock standing on the sand. Underneath that picture is an image of a brown round dish containing a portion of cooked basmati rice.
In rather small white letters on the back of the packet, there is the nutritional information, cooking instructions, and a couple of serving tips. Affixed to the top of the packet is a small clear plastic sticky strip, which can be used to re-seal the packet once it has been opened.
Tilda Basmati Rice has a very very faint perfumed smell on opening the packet, and the grains inside are long, and pure white.
Traditionally, basmati rice is used in Indian, Indo Chinese, Chinese and Japanese dishes. The rice can either be steamed in a wok or steamer, or boiled in a saucepan. Basmati rice is a little stickier when cooked than ordinary long-grain or "easy-cook" rice, and if you find it to be too stodgy for your personal preference, then it's a good idea to just fluff up the cooked product with a fork and place in a covered dish in a hot oven for about 10 minutes, just to dry it out a little.
The cooking instructions on the back of the packet advise to measure out 250g (intended to serve 4 people) of the rice, and to bring 2.5 litres of lightly sea-salted water to the boil, then stir in the rice and cook on what they call a "medium boil" for 10 minutes if you like your rice "al dente", or 12 minutes if you prefer a softer grain. When cooked, the instructions state that the rice should be well drained, and left to stand for 3 minutes before serving. It doesn't say in the instructions if the pan should be covered or not during cooking time.
Far be it for me to argue with the experts, but I have never found that particular method of cooking rice to work out very well - I always end up with a soggy, wet mess. The way I cook basmati rice (and long-grain or "easy-cook" too) myself, is (for 2 people) to measure out a teacupful of rice and flatten it off at the top. I tip this into a medium-sized saucepan and add the same teacupful of water, then another of the same teacupful of water with 3 teaspoonfuls removed and discarded. I then bring it to the boil, stir once only, then cover the pan with a tight lid and cook for 17 minutes on a medium-low simmer. I then remove the pan from the heat, and still with the lid on, leave it to stand for 5 minutes - then remove the lid, fluff up with a fork, and it's ready to serve. That method of cooking rice has never, ever let me down.
Tilda is a very good quality basmati rice that cooks up (if you use my method lol!) beautifully, and its appearance is very attractive when it is piled high on a plate, with steam rising from the top. The cooked product is a very bright white in colour and the grains have a definite and unique flavour, all of their own.
Because basmati rice grains are longer than most, if not all other types of rice, they curl very very slightly during the cooking process, and it adds to their attractiveness when being served.
Over the years I have moved right over to using basmati rice for all my rice-based meals (and I always use Tilda as I find it has a lovely, almost perfumed flavour that some other brands lack). I also find that Tilda Basmati Rice works very well when making desserts. A classic good old fashioned British rice pudding is great done with basmati rice. The grains have a different appearance to what is traditionally used in British rice pudding, but the flavour is superb. Tilda Basmati Rice is also very good boiled or steamed, then mixed with chopped tropical fruits and a very light sugar syrup, pressed into a mould and chilled in the fridge.
I strongly recommend Tilda Basmati Rice above most, if not all other brands. The only complaint I do have is that I don't agree with the cooking instructions, but that could be a personal thing - and, that bit in the cooking instructions I mentioned above, where it's not stated whether the pan should be covered or not during cooking.
A reasonably priced item which, unless you have a massive family, lasts a fair while (of course it also depends on how often you eat rice dishes) and it has a very long shelf-life.
Just a word of warning - any left-over cooked rice (not only basmati, but all rice) that is intended for re-use, should be stored in the fridge as soon as it cools to room temperature, and re-heated thoroughly. This kills off potentially dangerous bacteria - also, any leftover cooked rice should never be stored or used after 24 hours; discard it!
Well that's all folks - thanks for reading, and I think 9 out of 10 marks to Tilda; would have given them 10 if they'd included the bit about the saucepan lid on the cooking instructions.