Rainbow Original Evaporated Milk (410g) is a rich, creamy, and highly concentrated milk product from which about 60% of the water has been removed. It is a world-renowned brand, particularly popular in the Middle East and Europe, known for its long shelf life and versatile use in tea, coffee, and cooking.1
Product Information | Tuotetiedot | Produktinformation
| Feature | English | Suomi (Finnish) | Svenska (Swedish) |
| Product Name | Evaporated Milk | Maitotiiviste (iskuumennettu) | Kondenserad mjölk (osötad) |
| Description | Unsweetened, creamy concentrated milk. | Makeuttamaton, kermainen maitotiiviste. | Osötad, krämig kondenserad mjölk. |
| Ingredients | Whole milk, stabilizer (E339). | Täysmaito, stabilointiaine (E339). | Helmjölk, stabiliseringsmedel (E339). |
| Fat Content | 8.1% Milk fat | 8,1 % Maitorasva | 8,1 % Mjölkfett |
| Net Weight | 410g | 410 g | 410 g |
Nutrition Facts | Ravintosisältö | Näringsvärde
(Per 100g)
Dietary & Allergen Information
- Contains Dairy: Made from 100% cow's milk. Not suitable for those with lactose intolerance or milk allergies.
- Unsweetened: This is evaporated milk, not "sweetened condensed milk." It does not contain added sugar.
- Vegetarian: Suitable for vegetarians.
- Vitamin Enriched: Often fortified with Vitamin D (check specific can for regional fortification).
Common Uses
- Tea & Coffee: The most famous use for Rainbow milk is in "Karak Chai" or as a rich creamer for coffee.
- Cooking: Use it to add creaminess to soups, pasta sauces, and mashed potatoes without the high fat content of heavy cream.
- Baking: Ideal for desserts like pumpkin pie, fudge, or tres leches cake.
Storage | Säilytys | Förvaring
- Unopened: Store in a cool, dry place.
- Opened: Transfer to an airtight container (non-metallic), keep refrigerated, and consume within 3–5 days.
- FI: Säilytä avaamattomana huoneenlämmössä. Avaamisen jälkeen säilytä jääkaapissa ja käytä 3–5 päivän kuluessa.
- SV: Förvaras oöppnad i rumstemperatur. Efter öppnande, förvaras i kylskåp och konsumeras inom 3–5 dagar.
