Which brown rice is best in Pakistan
                     Which brown rice is best in Pakistan? 
The really lush Himalayan areas that yield 100% Natural Basmati Rice are where the Himalayan Chef 
Extra Long Grain Basmati Rice in Pakistan is obtained.  
The Himalayan Chef Basmati Long-Grain Rice, which is matured for more than two years in natural 
settings, is meticulously tended to by the wealthiest farmers in the Himalayas.  
 
 
This maturing process improves the grain's rich taste as well as its non-sticky texture. This fluffy, fragrant 
rice will elevate any dish. 
A range of savoury and sweet dishes may be built atop the Extra-Long Grain Basmati Rice. It is the 
primary ingredient in many meat dishes, stews, and vegetable presentations, as well as the dessert 
staple rice pudding. 
 
 
 
 
 
 
 
Pakistan's original Basmati area lies in the Kalar bowl between the Ravi and Chenab rivers. Almost all the 
cultivation of Basmati takes place in the Punjab province where total production was 2.47 million tonnes 
in 2010. In the fiscal year 2020, basmati exports stood at 890,207 tonnes valuing $790 million.  
In overall basmati exports, Europe holds a 40% share while the rest are exported to Gulf countries, 
Australia and US. 
 
 
Foods like brown rice are frequently linked to a healthy diet. Compared to white rice, which has had its 
hull, bran, and germ removed, brown rice is regarded as a complete grain and has undergone less 
processing. 
In addition, brown rice has a very high manganese content. This little-known mineral is essential for a 
number of critical bodily functions, including bone growth, wound healing, muscular contraction, 
metabolism, neuron function, and blood sugar management. 
 
 
 
Brown Basmati rice is without a doubt a heart-healthy meal. It is abundant in fiber and healthy 
substances that might lower the risk of heart disease.