Wehani

Spectacular! Honey-red grains separate for a truly handsome presentation. The distinctive aroma will fill your kitchen with the promise of an irresistible nutty flavor. Beginning with an Indian Basmati-type seed, Lundberg® worked 10 years to perfect this incredible rice.

Available in 25 lb. Bulk

Cooking Instructions

  • 1 cup Lundberg Wehani®
  • 2 cups water or bouillon
  • 1 tbsp butter or margarine
  • Salt to taste

Combine rice, water, and butter (optional) in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 50-55 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork.

*If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 Tbsp. liquid and cook longer.

Recipe Suggestions

Entrees & Side Dishes

Salads

Ingredients

Wehani® brown rice.

Rating

4.6
5

Comments 10

  1. n waters 04 Jan

    I love this rice for its flavor and meaty substance.  I would use it with any savory dish or in a meatless meal.  However, I find that it remains very crunchy, to the point of being off-putting to new acquaintances.  I have tried over cooking for 5 to 10 minutes, to no avail.  I love it as breakfast cereal, and my pug loves it as a healthful snack.
  2. Rebecca Dias 16 Feb

    I use this rice in my veggie burger recipe.It has the substance and mouth feel to make superior veggie burgers!
  3. a wehani fan 24 Feb

    The wonderful flavour and nutty firmness of Wehani rice goes great with Lentils.
  4. cL 12 Jul

    I love the taste of this rice.  It's my new favorite,  but I also have a question about the texture.  Following the instructions, I've noticed that the texture is quite crunchy.  Being raised on long grain white rice, I'm used to rice being very soft, and any crunchiness to be a sign of it being undercooked. 

    Should this rice (wehani) be crunchy ideally, or rather should it be cooked until it 'opens'? 
  5. Electra 16 Dec

    I found if you soak this type of rice for 24 hours before cooking, it then has a softer texture.  I use this method for all of our brown.  It also will release more amino acids for your nutritional pleasure.
  6. Mr. LeRoy 21 May

    The front of the bag labels this as RED rice, but the "Ingredients: Wehani BROWN Rice" appears below the recipe suggestions.  Also, this conflicts with the Christmas Red Rice information.  Are these errors on this website or are consumers to go by the ingredients and ignore other package information?
  7. Brita Lundberg 24 May

    Hi Mr. LeRoy, I can see how that could be confusing. We call Wehani red rice because of its distinctive color. However, it is actually a brown rice because it still has the bran and the nutritional value of the bran that comes with brown rice. Because the bran is included, the rice is whole grain. So Wehani is a brown rice that is red in color. As for our Christmas Rice, Wehani and Christmas Rice are one and the same. Because Wehani is festive red color, we think it makes for a perfect holiday dish. My grandpa, Harlan Lundberg, worked for ten years to perfect Wehani. My grandma, Harlan's wife, is known for saying, "Every day is Christmas!" So I think it's kind of fitting that Wehani is also known as our Christmas Rice! I hope I have helped answer your question. And I hope you enjoy the rice as much as we do :)

    Brita Lundberg
    Fourth Generation Family Member
  8. Mr. LeRoy 09 Jun

    Thank you, for  replying and for making delicious rices.

    Mr. Le Roy
  9. Sirus 18 Jun

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  10. Auth 25 Jul

    I have a soft spot for men who cook. Now I more clearly unsnedtard where you get your love of cooking. I am a latecomer to the risotto party. Having grown up in a country where rice is a staple (we have fried rice and meat for breakfast), my meals almost always featured rice either in porridge, steamed, or fried. Or alongside sushi. Or in the Filipino version of rice krispie treats. My introduction to risotto came late, and it wasn't memorable. The rice, I thought, was undercooked and the dish was too starchy. I longed for my usual bowl of steamed Jasmine rice.Then I finally tasted proper risotto. All of sudden, everything made sense. I loved reading this post and picturing you and your father cooking together. Hope we hear more from you! Can't wait to try your recipe.

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