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Wehani Rice


Wehani Rice

Wehani Rice
© Denzil Green


Wehani® is an aromatic rice sold whole-grain, with the bran on it left on.

Before cooking, it is terra-cotta coloured.

When cooked, the rice turns a mahogany colour and is slightly chewy. Some think the cooked rice has an aroma similar to hot peanuts or popcorn.

The rice splits slightly when cooked.

Cooking Tips

For 4 to 6 servings: Simmer 1 cup (11 oz / 300 g) of Wehani® in 2 cups (16 oz / 500 ml) of water and 1 tablespoon of butter for 45 minutes with the pot's lid on. Don't remove the lid. Then remove from heat, let stand for 10 minutes.

Or, use same quantity of ingredients in a rice cooker.

Nutrition Facts
Per 1/4 cup (50g) uncooked
Amount
Calories
170
Fat
1.5 g
Carbohydrate
37 g
Protein
4 g


Storage Hints

Store in a sealed container in a cool place for up to one year.

History Notes

Wehani® Rice was developed in California, USA Harlan Lundberg at Lundberg Family Farms from Basmati rice.


The name comes, mostly, from the names for the Lundberg brothers Wendell, Eldon, Homer, Albert, and Harlan (Albert was actually their father.)

It has been sold since at least 1991, and probably was on the market before that.

Lundberg Family Farms was established in 1937 by Albert Lundberg.

Language Notes

Wehani® is a trademarked name.

Please share this information with your friends. They may love it.

Brown Rice

Brown Rice Flour; Brown Rice; Duman Rice; Kokuho Rose Rice; Pecan Rice; Purple Rice; Red Cargo Rice; Red Thailand Rice; Wehani Rice

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-- François Minot. Michelin Guide editor. Quoted in New York Times 19 July 1964

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