Multigrain Rice

Multigrain Rice is a blend of various types of grains that are rich in nutrients and fiber, used as a substitute for regular white rice. Multigrain rice is known for being a healthier source of complex carbohydrates with a low glycemic index, higher fiber content, and more vitamins and minerals compared to white rice. To prepare, cook 40 grams of Multigrain rice, add 50 ml of hot water, and wait for approximately 30 minutes.

Trade Name	Multigrain Rice
Packaging	10 g sachet, 50 g pouch, 10 kg, 20 kg, Custom
Shelf Life	Expired in 2 years
Storage Instructions	Store in a cool, dry place, away from direct sunlight
Nama Bahan Baku
Main Raw Material Production Area	Locally Produced (Domestic Production)

For more information regarding the nutrition of this product, please contact our experts directly.

Multigrain rice contains various types of grains, including wheat, corn, and legumes. It is not suitable for individuals with allergies to these ingredients.

Multigrain rice consists of various types of grains (such as red rice, black rice, quinoa, corn, millet, etc.) that naturally have different colors. When stored or cooked together, their colors may affect each other (for example, black rice may give a purple/brown tint to the other grains).
Multigrain rice is not a medication and does not replace medical treatment.
The color of this product may change over time; however, this does not affect its quality.
During cooking, the color may change or blend together. This does not affect the quality or taste, only the visual appearance.
When exposed to air, light, or moisture, some grains may undergo slight oxidation and change to a darker or yellowish color.
Minor color changes in multigrain rice are normal and do not affect the nutritional quality, as long as there are no signs of spoilage such as unusual odors or mold.
Once the package is opened, the rice is prone to insect contamination if not stored properly. Store in an airtight container and consume within a short period to maintain its quality and nutritional value.

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