Black Rice/Karuppukavuni (Raw)
The Story
Health Benefits
Storage
How to Cook
Black Rice/Karuppukavuni (Raw)
Description
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Indigenous rice from Tamil Nadu
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Organic and natural
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Has numerous health benefits
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Single-origin farm
Karuppukavuni is a variety of black rice from Tamil Nadu that is long, slender and slightly glutinous when cooked. It is unpolished raw rice with 100% black bran. The rice is popularly used to make Kavuni Arisi, which is a traditional sweet made with Karuppukavuni Rice, coconut and jaggery. It can be used as table rice although not ideal for daily consumption. It is suitable for people with diabetes or prediabetic conditions as it is low in GI and helps control sugar. A small quantity is enough to satiate you. A rice plate or Buddha bowl of Karuppukavuni Rice served with blitzed tomatoes, cooked kabuli channa and vegetable saute is great for those who like a healthy diet.
The Story
Bio Basics sources Karuppukavuni Black Rice from a single, third-party ‘Organic’ certified farm in Mayiladuthurai, Tamil Nadu. The rice is grown, processed, milled, and stored without any chemicals. The origin of this rice is said to be Southeast Asia. It was procured by Chettinad traders of Tamil Nadu from Burmese traders. ‘Karuppu’ translates to black in Tamil. ‘Kavuni’ is a variation of a Burmese word for sticky rice.
Health
- Rich in antioxidants and anthocyanins
- High in fiber and nutrition
- Good source of iron
Storage
- As with all rice that contains bran, Karuppukavuni can get infested with bugs.
- Store in a cool dry place. Shake the rice container once in a while to prevent infestation.
- If you plan to keep the rice for long, shade dry it for a couple of hours and put it back in the container.
Cook
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Soak the rice overnight.
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Pressure cooker: 1 cup rice : 4 cups water cooked on high flame for 4-5 whistle and then on low flame for another 12 minutes. Cooked rice is chewy and sticky.
Additional Information
| Size |
500g, 1kg, 2kg |
|---|
