Premium Jasmine White Rice - 24 lbs, Long-Grain, Raw, Vegan & Kosher Certified | Bulk Rice with Fluffy Texture | High in Protein & Folate | Perfect for Stir-Fries, Stews, Thai Curries & Meal Prep | Ideal for Restaurants, Catering & Family Dinners

Product Description

Food to Live: Grown by Nature for a Delicious Life! Food to Live is a company committed to providing you with delicious food. We established this business with the purpose of making a change that would take our world one step closer to being a better place for us and our children. Food to Live delivers a variety of organic, and raw foods with a mission to inspire good eating habits. All our products can be included in a vegan diet. Why Consuming Jasmine White Rice is Beneficial For You Jasmine White Rice by Food to Live is premium quality. Moreover, it is Kosher, raw, and contains no additives. Jasmine White Rice has a pleasant aroma, reminiscent of the smell of flowers, and its nutty taste makes this product an indispensable ingredient on the table for vegetarians, vegans, athletes, and other dieters. Long-Grain White Jasmine Rice from Food to Live is cholesterol and trans-fat free. It has a good amount of Dietary Fiber and Protein. It contains no sugars or sodium. This unique type of White Rice is famous for its versatility. It goes well with vegetables, mushrooms, different herbs, meat, fish, seafood, and spices. Use rice as a side dish, or serve with various sauces. Try making jasmine rice-based desserts. One of the most common desserts is rice with coconut milk. Don't hesitate to shop Food to Live Jasmine White Rice in bulk and It is a budget-friendly option, and storage time is up to 1.5 years. Spinach Rice Bowl INGREDIENTS: 1 cup of chickpeas, soaked overnight1 sweet potato1 cup Jasmine White Rice5 cups of tightly packed fresh spinach1 tsp garlic powder½ tsp cayenne pepper½ tsp cinnamon2 cloves garlic2 tsp olive oil2 tbsp tahinilime juice, salt, pepper (to taste) INSTRUCTIONS: Start by cooking rice. Add rice and 2 cups of water to pot, cook for 30 mins or until soft. Season with salt.Preheat oven to 180°C/350°F.Mix drained chickpeas with 1 teaspoon of oil, garlic powder, cayenne, salt, and pepper. Arrange chickpeas on one side of baking tray in a single layer.Cut sweet potatoes into bite-sized pieces & place them on the baking tray too. Sprinkle with cinnamon and chili. Bake chickpeas & sweet potato for 25-30 mins.Heat up 1 tsp of olive oil in a large pan, add crushed garlic and sauté for 2 mins. Add spinach and cook for 3-5 mins.For tahini dressing mix together tahini, lime juice with a little water.Add rice, sweet potatoes, chickpeas, & spinach to a big bowl and top with tahini dressing. Vegetable Fried Rice INGREDIENTS: 1 small onion, chopped1 tbsp olive oil1 chili pepper1 yellow bell pepper, chopped1 carrot, shredded2 cloves garlic, minced1 cup green beans (fresh or frozen)3 cups cooked and cooled Jasmine White Rice3 tsp light soy sauce1 tsp red pepper flakes, plus more for sprinkling INSTRUCTIONS: Heat olive oil in a large skillet or wok over medium-high heat. Add onion and red pepper and let cook for 5 minutes.Add in carrots, garlic, bell pepper, and beans. Stir frequently about 5-7 minutes.Add rice, soy sauce, and red pepper flakes to skillet and stir everything together. Cook another 3-4 minutes to heat through.Serve in bowls and top with more red pepper flakes if desired. Fried Eggplant with Rice and Tomatoes INGREDIENTS: 2 eggplants1 cup cooked Jasmine White Rice1 onion(chopped),2 garlic cloves1 tbsp tomato paste2 tbsp fresh parsley2 tomatoes(sliced)salt,pepper(to taste),6 tbsp olive oil(as needed) INSTRUCTIONS: Preheat oven 400F.Rinse eggplants, cut off stems & cut in half lengthwise. Sprinkle with salt,set aside.In large non-stick pan, heat 2tbsp olive oil over medium heat. Fry eggplant halves, 2 at a time, on both sides, turning every 30 secs, until golden.Add more oil as frying eggplant (they tend to soak it in). Remove eggplant from pan & transfer to baking sheet.In same pan, brown onion over med-high heat until golden. Add rice, tomato paste & stir. Cook for a min stirring often. Season with salt & pepper to taste. Remove from heat, transfer mix to bowl & let cool.Spread rice & onion mix over eggplant pieces,pressing down.Top each fried eggplant half with 3 tomato slices. Drizzle with olive oil.Transfer eggplant to oven & bake for 25 mins.Remove from oven. Garnish with fresh parsley. Pinto Beans, Non-GMO Verified by Food to Live Brown Basmati Rice by Food to Live Thai Hom Mali Jasmine White Rice by Food to Live Jasmine White Rice by Food to Live Jasmine Brown Rice by Food to Live Add to Cart Add to Cart Add to Cart Buying Options Add to Cart Customer Reviews 4.3 out of 5 stars 50 4.0 out of 5 stars 40 3.7 out of 5 stars 13 4.3 out of 5 stars 15 3.7 out of 5 stars 42 Price $8.58$8.58 $9.89$9.89 $8.79$8.79 — no data $12.99$12.99 Ingredients Pinto Bean Long Grain Brown Rice Jasmine Rice Jasmine Rice Jasmine Brown Rice Serving size 1 oz (28g) 1 oz (28g) 1 oz (28g) 1 oz (28g) 1 oz (28g) Calories 98 104 101 101 100 Protein, % Daily Value 12% (6g) 4% (2g) 5% (3g) 5% (3g) 4% (2g) Total Carbohydrate, % Daily Value 6% (18g) 8% (22g) 8% (22g) 8% (22g) 8% (22g) Cholesterol and Trans Fat Free ✓ ✓ ✓ ✓ ✓ Raw, Vegan, Kosher ✓ ✓ ✓ ✓ ✓