Kichadi Samba (Kichili) Brown Rice (Raw)
• Sourced from third party certified farm
• Chemical-free; Pesticides-free
Kichadi Samba or Kichili Samba is an indigenous white rice variety from Tamil Nadu. This rice was a favourite among the kings of Tamil Nadu because of its unique taste. It is an excellent cooking rice that can be served as steamed rice and to make a variety of rice dishes such as biriyanis, kanji, and ven pongal. Kichadi Samba goes well with all Indian curries.The rice is unpolished ( colloquially called hand pounded, kai kuthal) with 100% bran. It is light brown in colour and turns a dull white colour when cooked.
The Story
Biobasics Kichadi Samba comes from two farmers - one is a single farmer in Sirkazhi, who has a PGS-certified farm and is also third-party certified. The second farmer is from Thiruvarur district and is also PGS-certified. Both farmers save their own seeds and grow them every season. It is interesting that the rice that comes from both the farms are different in appearance. One is slightly smaller and more slender and the other is bigger. Both farmers have taken their seed from the same source but because of the soil and growing conditions, the size of the grains are different.
Kichadi Samba is a samba season rice. The seeds are sown in August-September and harvested in December-January. The paddy is aged for 4-5 months before milling. The aging is done to reduce breakage of the grain and to get a better recovery rate.
As with any rice that contains bran, it is not advisable to keep Kichadi Samba Rice for too long . Full bran rices are particularly favoured by insects. So if you are not using it regularly you could also refrigerate the packet.The rice that comes from us is freshly milled every month or once in two months.
Health
High in fiber
Low Glycemic Index
Improves immune system
Regular use strengthens bones and muscles
Storage
Store unpacked rice in an airtight container.
To prevent infestation which is normal is all organic varieties of rice, add a few cloves or bay leaves to the stored rice.
If the rice is stocked during monsoon, take extra care to keep the rice away from moisture.If you find bugs in your long-stored rice, sun dry for an hour or shade dry for two hours. Clean the rice and put it back in the container along with the cloves or bay leaves
Cook
Pressure cooker: 1 cup Kichadi Samba Rice : 3.5 cups water. Cook on high flame for up to three whistles and on low flame for another 2-3 minutes.
Open vessel: 1 cup Kichadi Samba Rice: 3.5 cups water. Boil water before adding rice and cook on slow flame for 25 minutes. Drain excess water once rice is cooked.
Since it has 100% bran, the rice requires a slightly longer cooking time.
Note: You can soak the rice for 30 minutes before cooking. This will soften the rice and shorten its cooking time.