Indigenous rice of Wayanad
Free of chemicals and pesticides
Thondi Parboiled Rice is a traditional variety of rice from Wayanad. If we were to rate our rices on taste, Thondi would qualify as the most delicious rice. When cooked, the rice is soft but not sticky with individual grains remaining separate. Red and bold-grained with 40% bran, Thondi cooked rice goes very well with South Indian curries and is also popularly used for making kanji and risotto. This bold rice may not be everybody’s cup of tea but it is worth trying. Removing 60% of the bran makes it comfortable for daily consumption especially for the urban population, who may otherwise find the rice too heavy.
Thondi Rice is grown by a small PGS-certified organic farming collective in Wayanad. Most of the rice comes from a single farm owned by our close friend. The rice is grown in the main paddy season of Wayanad, which is from August-September to December-January. The variety of Thondi Rice that we get is called Kullan Thondi. Kullan means dwarf in Malayalam since the plant is short statured. Its size prevents it from lodging, making it easier on the farmers.
We always say that Thondi is rice for the people of the mountains who need high energy for the strenuous life they live. This rice keeps them full the whole day.
- Its low glycemic index helps with weight loss and blood sugar.
- Contains Vitamin E to boost immunity.
- Once the package is open, transfer the rice to an airtight steel container, away from moisture.
- If you plan to store it for a long time, add a few cloves, bay leaves, or chilies to keep it free from infestation.
- If you find bugs in your long-stored rice, sun dry for an hour, shade dry for another two hours, clean the rice, and put it back in the container along with some cloves, bay leaves, or chilies. It will be good to use.
Pre-soak for 3-4 hours
Pressure cooker: 1 cup rice : 3.5 cups water.
Cook on high flame for three whistles.
Lower the flame and cook for another 4-5 whistles.