Rajamudi Rice: as the name suggests comes from a Royal patronage where this rice was only developed for Royals of Mysore in earlier days.This is one in 100 Types of rice which is preferred as a dietary supplement. This semi-polished rice can be used as a daily need and any one can have it as it contains rich fibers. Available in 5, 10Kg bag. The rice used will not only give the aroma and taste but also has a medicinal benefits by which all our customers can nourish the flavor with utmost confidence
Navara rice, A rich source of proteins is considered good for health. Dishes prepared using Navara rice is suitable for people in all age groups as well as for patients. We can prepare variety of dishes using this rice. It can be prepared as simple rice and taken along with curries or it can be used to make payasam, upma, appam, dosa etc. It can be used for making porridge also. In Ayurvedic treatment, this rice is used for putting Kizhi, popularly known as ‘Navarra Kizhi’.this rice varieties having a rich aroma and precious grains carrying a lot of medicinal properties. Grown mostly in the southern parts of India, it is revered for its unique medicinal properties.
HMT : is a farmer breeder from Nanded district, Maharashtra developed this variety. The variety was bred from the conventional ‘Patel 3’, a popular variety developed by Agriculture University at Jabalpur. The variety is so popular that now it has spread to parts of Central India, Karnataka and Andhra Pradesh and is being cultivated in almost 10 million hectares, in. It is appreciated for its excellent cooking quality and lingering taste. It is most liked by people of all ages especially by children and youngsters.
Attributes: it is a fine variety and suitable to organic cultivation practices. Successful rice variety which yields 80 percent more rice than any conventional variety.
Uses: Highly tasty variety and can be used in cooking, lemon rice, tomato rice, vangibhata, and any type of special rice preparations and also as an accompaniment to dhal, sambar, rasam and yogurt.
Cooking Instructions: Soak rice after washing well for about 10 mins and pressure cook one cup rice with 2 cups water. Keep on stove for about 3 whistles. If cooking on Stove-top, heat water in a vessel at a ratio of 1:3 (1cup rice and three cups water). Bring the water to a boiling point on high heat and stir in unpolished rice along with water and salt (optional). Once the water and rice are proportionate reduce the heat, cover the pot and simmer. Keep on heat till rice is cooked to soft.
Popular variety of Karnataka and traditionally grown in Chamarajnagar District. Fine grained, scrumptious variety with excellent cooking quality, and very tasty. The rice is very soft and smooth when cooked and is easily digestible. Good for children and old people.
Attributes: Slender growing plant, rice is whitish in colour thus does not need polishing. Ear heads are long and endowed
Uses: an all purpose rice, can be used as an accompaniment for sambhar, curries, rasam and curd.
Cooking instructions – can be used for everyday consumption. Stove-top, pressure-cooker or rice cooker, they all work. Pressure cook rice, for one cup rice, two cups of water is the measurement. Cook until tender and serve with accompaniments dhal, sambar, rasam and yogurt.
Variety name Moisture %, Protein %, Fat %, Total ash %, Carbs %, Crude fibre% Calcium%, Phosphorous %, Iron (mg)Energy/kcal/100gRatnachudi 12.187.560.691.2578.320.840.210.300.1349.73
It is parboiled red rice. This rice has lower glycemic index than polished white rice. The sugar is low in this food and is released slowly in to the blood stream, causing blood glucose levels to rise and then fall more slowly than the foods which have a higher Glycemic index (GI). Attributes: It has 80% of nutrients of the red rice because of the parboil process the rice has gone through, making an ideal food for Diabetic and Diet conscious people. The oil between the bran, and the endosperm is rich in Vitamin E, so consequently this nutritious micronutrient is likewise taken away from the refined white rice. Because of the bran’s high fiber content, red rice has a rough nutty texture and somewhat bland taste compared to white rice.
Attributes: It has 80% of nutrients of the red rice because of the parboil process the rice has gone through, making an ideal food for Diabetic and Diet conscious people. Doctors encourage diabetic patients to eat food that does not produce sharp rise in blood sugar.
Uses: Can be eaten as an everyday meal with accompaniment of Dhal and curd or prepared as fried rice with seasoning of all vegetables, tastes exceptional with curds.
Cooking instructions: The germ layer gets activated by soaking the rice, are packed with vitamins and minerals, in addition to the bioactive ingredients which would be beneficial for all. Wash rice well and soak rice for an hour in hot water prior to cooking. Pressure cook one cup rice, three cups of water, for about 6 to 7 whistles. Leave to simmer for 2-3 minutes on low heat and then turn it off.
An indigenous rice variety grown extensively in South Asia, Burma, Thailand, Indonesia than in India. The paddy is bold, both paddy and the grains are fine and black in colour. The rice has a distinctive aroma. It is glutinous rice and retains the black colour even when cooked. Since it is very glutinous, it is perfect for recipes like HYPERLINK “http://jugalbandi.info/2007/08/rossito-the-better-risotto/” risotto and rice pudding
Attributes: It is a nutritionally dense grain, rich in iron and phytonutrients. It is also a beautiful grain, turning a deep purple when cooked. In Burma it is served in the rural areas accompanied by cups of steaming hot tea during the Karen New Year when glutinous steamed rice is traditionally made after the harvest.
Uses: Black glutinous and sweet rice is a nutty whole grain widely consumed on special occasions. It is popularly made into a sweet rice pudding with coconut, sesame seeds and cinnamon. The rice is very lightly polished in order to keep all the precious nutrients .
Cooking instruction: soak the black rice for 1hour and then cook the rice with thick milk and when cooked, set on stove and add cardamom powder with seasoning of raisins and cashew nuts, to make a delicious Kheer. Similar preparation of rice substituted with coconut milk to make a delicious payasam.
A red rice variety, grown widely in Malnad region, especially in Shimoga and Thirthahalli regions. The grains are red in colour and grow within 145 days. Good yielding variety and highly resistant to pests and diseases.
Attributes: Paddy is dull black in colour, grains are red in colour. Grains are very soft when cooked and is easily digestible. The variety has a distinct sweet taste and is very soft when cooked.
Uses: Good for daily consumption and an accompaniment to dhal, sambar, rasam and yogurt, can also be used to prepare pongal, fluffy dosas and also rice flour for cooking soft rotis. Special rice sweet preparations like kajjaya and semiya are prepared from this variety.
Cooking instructions – soak rice for about 15 minutes and pressure cook, one cup rice with 2½ cups water. Keep on stove for about 3 whistles and simmer on low heat for a minute. If cooking on stove-top, heat water in a vessel at a ratio of 1:3 ½ (1cup rice and three and half cups water). Bring the water to a boiling point on high heat and stir in unpolished rice along with water and salt (optional). Once the water and rice are proportionate reduce the heat, cover the pot and simmer. Keep on heat till rice is cooked to soft.