Rice

A 10kg sack of Peacock Thai fragrant rice — the yellow-bag upgrade over plain long grain. Jasmine-style grains with a soft, natural aroma that fills the kitchen the moment the pot comes off the heat. Type & character Thai-origin jasmine-style long grain Slightly softer, more tender bite than standard long grain Light floral aroma that's distinct without being heavy Cooking Rinse two or three times until the water runs clearer. Combine 1 cup rice to 1.5 cups water (fragrant rice needs a touch less water than plain long grain), bring to the boil, cover, then simmer on low heat for 12 to 15 minutes. Rest covered for another 5 to 10 minutes before fluffing. Serving ideas Coconut rice — the fragrance works beautifully with coconut milk Stir-fries, curries, and Asian-style stews where plain rice is the base Sunday jollof when you want a gentler, more aromatic finish About the pack A 10kg bag sized for family meal planning — enough to cover a couple of weeks of rice dinners without the bag becoming awkward to store. Decant into an airtight container once open and keep in a cool, dry cupboard.

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A 10kg sack of Peacock long grain rice — the red-bag workhorse for Nigerian kitchens that cook rice more days than not. Clean, consistent grains that hold their shape through jollof, fried rice, ofada-style stews, or a simple white-rice-and-stew dinner. Type & character Long grain, each grain longer than it is wide Cooks up separate and fluffy rather than sticky — the right texture for party jollof Mild, clean flavour that carries whatever stew or sauce you're serving Cooking Rinse thoroughly in a couple of changes of water until it runs clear. Use roughly 1 cup rice to 2 cups water, bring to the boil, then reduce heat, cover and simmer for 15 to 18 minutes until water is absorbed. Rest off the heat for 5 minutes before fluffing with a fork. Serving ideas Classic jollof with plantain and grilled chicken Fried rice with mixed vegetables and shrimp for a Sunday spread White rice with beans, stew, and dodo for the everyday rotation About the pack Sturdy 10kg bag with an inner liner to help keep the grain dry and free of weevils. Store in a sealed container in a cool, dry cupboard once opened.

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The aromatic, long-grain rice often called the "Prince of Rice". Aunty Caroline Basmati is grown in the foothills of the Himalayas, where the slow ripening produces those slender grains that stay separate and fragrant when cooked. Grain & character Long, slender grains that elongate as they cook Naturally fragrant with a delicate, nutty aroma Gluten-free — a natural fit for most kitchens Cooks fluffy, never sticky, when rinsed properly How to cook Rinse until the water runs almost clear Use 1.5 cups of water to 1 cup of rice Bring to a boil, then cover and simmer on low for 15–18 minutes Let it rest covered for 5 minutes, then fluff with a fork Serving ideas The natural partner for jollof, curries, pilafs, and stews — but also wonderful plain alongside grilled fish or slow-cooked beef. A 5kg bag keeps the kitchen stocked for weeks of family meals.

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Elevate your culinary creations with Tilda Fragrant Jasmine Rice. Known for its iconic lightly sticky texture and sweet floral notes, this premium AAA-grade rice is the perfect companion for Southeast Asian dishes, such as Thai curries and savory stir-fries.

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