• Rich in effective antioxidants, iron and dietary fibre
• Highly nutritious, does not contain gluten
• Organic and 100% natural
• It has a GI value

Kodo Millet(Paspalum scrobiculatum) is a variety of millet rice, and it is commonly grown in various regions of India. It is rich in fibre, protein, and other minerals. Kodo millet raw rice has a low glycaemic index. Kodo millet can be used to make multiple dishes and is a popular healthy alternative to rice and wheat.

Kodo millet is a hulled grain, which means that it has an outer covering like in paddy rice that must be removed to get the edible grain, which is called kodo millet rice. The millet with bran intact is unpolished kodo millet rice and if polished is called polished kodo millet rice.
Bio Basics carries unpolished kodo millet rice with bran.

Fun fact: India is the leading producer

The Story

Bio Basics kodo millet rice is sourced from two organic farming collectives in the rainfed regions of Tamil Nadu  in Pudukottai and Harur and processed in their facility. A third source is an organic farming collective in Karnataka.

Unpolished, with its natural rust colour, this has a robust rice taste. Cook with 1: 3.5 water in an open vessel, fluff gently with a fork before serving. Generally used as a rice replacement. While washing the colour of unpolished kodo millet rice bleeds red, which is natural, but the colour of the millet never completely washes off!

Health

• Ayurveda narrates kodo millet as the best food for relief from joint pain.
• The presence of high potassium in kodo millet makes it helpful for managing irregular menstrual cycles and cramps.
• The dietary fibre in kodo millet helps in managing bowel movements and offers relief from constipation.
• Weight management is possible with kodo millet consumption because of satiety and high fibre
• Because of the low glycaemic index, it gets absorbed slowly and thus prevents sugar spikes. Kodo millet is a good grain option for diabetics.

Storage

• After opening the packet, transfer it into an airtight container. Keep organic kodo millet rice in a cool and dry place.
• If not using the millet regularly refrigerate for longer shelf life.
• Unpolished millet rices can go rancid due to the presence of bran.
• If stored for a longer duration, it will tend to get infested. SO buy the quantity required for a month or maximum two months.

Alternate Name and Name in Other Languages

Cook

• Wash the millet and rinse it. Soak it for half to two hours. Throw away the soaked water and rinse and cook with freshly added water.

To cook in an open vessel:

• Take a required amount of Kodo millet rice and water in 1:3 proportion for a fluffy texture.
• Cook on a medium flame and with the lid up.
• Once it starts boiling, reduce the flame.
• After 20 minutes or when the water has evaporated, turn off the gas, and with the lid covered, drain the excess water, if any.

To cook in a pressure cooker:

• Take the required amount of kodo millet and water in 1:2 proportion.
• Close the cooker lid, put on the flame, and wait for the three whistles in medium flame.
• Avoid opening the lid of the pressure cooker immediately. Wait for a few minutes to rest the cooked grains.
• Fluff with a fork when it starts cooling
• Serve it warm for the best taste. The cooked grain is bigger than little millet.

Recommended dishes

• Table rice with gravies that go with rice
• Variety mixed rice like tamarind rice, lemon rice and bisi bele baat
• Add as rice replacement in part to idli and dosa batter
• Porridge, salads, and soups
• Kodo millet flour is considered suitable for baked items.

Nutrients Facts