Why eat it?
The rice contains the pericarp which holds a lot of nutrients that are lost for other rice. Furthermore the process of parboiling ensures that it doesn’t lose its micronutrients. As compared to the Basmati, this rice has 5 times more iron, 3 times more zinc and twice the fibre content. Full of calcium & magnesium, Vitamins A & B, it is a real treat for rice lovers!

Cooking tips:
Traditionally this rice doubles cooked. You can try this to get its unique regional flavours by following this process. Wash and soak the rice for a few hours. Simmer it in lots of water for about 30 minutes and then cover and cook for another 15-20 mins. Salt the rice and boil it for another 15-20 mins or until cooked. Drain the water and cover the rice for 15 mins, before serving.