Grown organically in Wayanad
Kaala Malliphulo translates to black jasmine because of its colour and floral fragrance. It is a slender variety of rice with 100% bran. Cooked Kaala Maalliphullo Rice is glutinous and a deep black-purple in colour. It tastes great with many thick gravies that we use in South Indian meals and combines well with coconut milk. A bowl of this soft-grained rice dribbled with a generous helping of coconut milk and flavoured either sweet or salty, is a favourite dessert in Southeast Asian cuisine. It’s healthy and great for those who are lactose intolerant.
The origin of Kaala Malliphulo is unknown. What we do know is that a woman Seed Seva farmer started cultivating the seeds. She bought the seeds from a seed festival. She cultivated the rice, multiplied the seed and shared them with farmers.
Bio Basics’ Kaala Malliphulo Rice comes from the hills of Wayanad, from a single farmer. During hulling, the husk of the paddy is removed, leaving the bran fully intact. When rinsed, although the water turns dark, the rice retains its colour. This is due to the anthocyanin content in the rice. According to the farmer, the rice develops its rich colour only when it is cultivated in the hills. Its delicate fragrance stimulates appetite and its unique taste is definitely worth a try!
- High in antioxidants and anthocyanin
- Rice in protein and dietary fiber
- High iron content
- Since the rice contains bran, it would attract bugs. Shaking the rice container once in a while can 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.
Soak the rice overnight or for 7-8 hours.
Pressure cooker: 1 cup rice : 4 cups water. Cook on high flame for 4-5 whistles. Lower flame and cook for another 10-12 minutes. Open the lid after the cooker cools. The rice will be cooked but if there is still water in the rice, drain the excess water. If you like a sticky consistency, you can retain the water.