Traditional red rice from Tamil Nadu
100% bran content
Known for its healing properties
Karunguruvai is a highly valued rice because of its medicinal benefits. This vibrant red rice is encased in a black kernel. Since its bran is fully intact, it takes some time to cook. When cooked it has a lovely earthy aroma and tastes good with South Indian curries such as sambar and rasam. A small quantity of rice is enough to fill you up and is good for those who are planning to lose weight. You can also use Karunguravai rice to make kanji/rice porridge and payasam.
It is said that in ancient times, the rice was soaked in water and stored in a mud pot for six months until it resembled a curd-rice. This mixture, called Annakkadi, was given regularly to patients suffering from Cholera. Karunguruvai rice was also used in Siddha medicine to treat leprosy, elephantiasis, and skin diseases.
Bio Basics sources Karunguravai unpolished parboiled rice from three different farms in Pudukkottai, Mayiladuthurai, and a farm near Chennai. The farm in Pudukkottai is PGS-certified and third-party certified. The other two farms in Mayiladuthurai and near Chennai are also third-party certified.
Karunguravai Rice is a short-season crop that is cultivated from May to July-August when the samba season begins.
- Improves immunity and stamina
- Controls diabetes
- Removes all impurities and toxins from the body
- Maintains a metabolic balance in the body
- Once the plastic package is opened, transfer the rice to an airtight container and store it in a cool and dry place.
- To prevent bugs from contaminating the rice, add a few cloves, chili or bay leaves to the rice.
- You can also refrigerate long-stored rice to retain its properties and keep it fresh.
Presoak for four hours.
Pressure cooker 1 cup rice: 4 cups water.
Cook on high flame for up to 4 whistles.
Lower the flame and cook on low flame for another 10-12 minutes.