Raisins are the most commonly eaten Indian snack, and the recipe for them has become a staple in Indian cuisine.

They’re traditionally cooked with garlic and onions, and are traditionally made with a variety of pulses.

But with the arrival of summer in the country, the sun maid recipe has also made its way into the hearts of Indian consumers.

Read more The sun maid is one of the mainstays of Indian diet, and it’s a staple of many Indian cuisine dishes.

It’s also a common Indian snack at festivals and parties.

But if you don’t want to be a part of that trend, here are some tips for making the perfect sun maid rice.

First, don’t overcook the sun Maid rice, or else it will be too bland.

Cook it until the outside is golden brown.

Heat a pan on medium heat.

When the heat starts to boil, add the coconut milk and onions.

Cook for about 3-5 minutes, until the onions start to soften.

Add the rice and cook for another 3-4 minutes, or until the rice is tender.

Add water to the pan.

Let the rice cook for a few minutes on medium-low heat before adding in the coconut cream.

Remove from the heat and serve hot.

Second, you can use different types of sun maid.

You can use roasted sun maid or browned sun maid, which is typically eaten at festivals.

The browned variety is a bit darker in colour, and is often served with a green curry dish.

Third, you could use sun maid cooked with rice flour instead of coconut milk.

This is the traditional rice flour that’s used in Indian cooking.

It gives the rice a more crunchy texture and is a more nutritious choice.

Fourth, you have the option of adding some fresh coriander to the rice.

It adds a nice crunch and freshness to the sun-dried rice.

The coriand is a staple spice in Indian recipes.

You’ll want to make sure that you’re using coriandra in the sun mands, because it will also make the rice crispy.

Fifth, you’ll also want to add some fresh ginger and black pepper to the recipe.

This spice adds a fresh and vibrant flavour to the dish.

I personally like to add a bit of black pepper at the end to really bring out the spices.