Veetee Veetee Heat & Eat Microwaveable Basmati & Wild Rice

Veetee Microwaveable Basmati & Wild Rice

1 customer review

Veetee Basmati & Wild Rice combines aromatic Basmati rice with the nuttiness of black wild rice.

Uncooked wild rice can take as long as 45 minutes to cook: our Veetee Basmati & Wild Rice makes it that bit easier for you - a blend of fluffy Basmati and wild rice grains ready to enjoy in 2 minutes.

Best served with Oriental style dishes, chargrilled meats or used in a rice salad.

Be inspired by our Veetee Basmati & Wild Rice recipes here.

Packaged in a protective atmosphere for freshness.

Produced in the UK. 

  • Suitable for Vegans
  • Low in salt
  • Gluten Free
  • Suitable for Vegetarians
  • Foolproof Results
  • GMO free
  • Vegetarian Society ApprovedVegetarian Society Approved
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Natural Steamed Rice (Water, Basmati Rice, Wild Rice) (98%), Sunflower Oil, Salt, Acidity Regulator: Glucono Delta Lactone. 

How to cook

For best results microwave:

1. Pierce film several times, microwave on full power CAT E – 800W for 2 minutes. Microwave ovens vary, adjust cooking time accordingly.
2. Peel back film, fluff in the tray & check the product is hot before serving.

Stir-fry method:

1. Add a little vegetable oil to a wok and heat.
2. Peel film back halfway. Add the rice to the hot wok and break up.
3. Check the product is hot before serving. Do not re-heat.


Nutrition information

Per Serving (140g) % based on adult's GDA









Typical ValuesPer Serving (140g)Per 100g
Energy 748 kJ/ 177 kcal 534 kJ/ 126 kcal
Fat 2.1g 1.5g
of which saturates 0.3g 0.2g
Carbohydrate 36.0g 25.7g
of which sugars 0.6g 0.4g
Protein 4.3g 3.1g
Salt 0.6g 0.4g

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Product reviews

I just had Basmati and Wild rice for the first time today paired up w/sesame chicken I prepared. I love how fluffly it was and that there are no preservatives or artificial flavoring along with the fact that I was able to microwave it and just 2 minutes! I will be trying others and stocking the pantry with some of Veetee's products.

By , February 26, 2015
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