Khichdi Samba Rice

Khichdi Samba Rice – An Overview

An ancient rice native to Tamilnadu, Khichdi Samba rice is one of the popular traditional varieties of paddy. It is a fine grained, white rice that is excellent for sadam, biriyani and kanji. It is a personally experienced fact that regular eating of this rice increases disease resistance in the body and substantially improves our robustness. In spite of being fine grained with a slender stalk, this variety of rice is also extremely hardy, resistant to both pests and diseases and can withstand both drought and flood.

Favored by the Royalty

There are only 2 traditional varieties of paddy that are fine grained and white (excluding Jeeraga Samba which is more a fragrant rice variety) – one is Thooya Malli and the other is Kitchadi Samba rice. Preferred for its taste and flavour, this rice was eaten by Kings and Lords in the ancient days. The Tamil film song writer Marudakasi was so thrilled by the taste of Kitchadi Samba rice that he made a special mention of it in his famous song “Mannaparai Madu katti”.

Cooking Method

In general, the use of urea for fertiliser makes paddy kernels very thin and less meaty. However, rice, when organically grown without synthetic fertilisers, will be tougher than chemically grown rice. So, you could soak the rice in water for 30 minutes before cooking. Alternatively, you can try using extra water, or, with a pressure cooker, extra whistles can achieve desired level of cooking consistency.

Traditional Rice Varieties with Bio Basics

Bio Basics currently stocks both raw (semi-polished) and parboiled types of Kitchadi Samba rice. Do try this delicious, traditional rice variety! This comes to us from Sirkazhi, the rice growing belt of Tamilnadu.

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