Mappilai Samba Rice (Semi-polished Parboiled)

• Indigenous red rice of Tamil Nadu

• Free of chemicals, fertilisers and pesticides

• Has strength-giving and healing properties

Mappillai Samba is also called Bridegroom Rice in Tamil Nadu. It is consumed in different forms - unpolished and semi-polished, parboiled and raw. Mappillai Samba Parboiled is red, and bold with 40% bran. It's good table rice for daily consumption with Indian curries You can also use it to make Kanji or Pongal.

The Story

There is an interesting tale behind how Mappilai Samba Rice got its name. It is believed that in order to win a girl in marriage, the potential son-in-law had to undergo a strength test. The prospective bridegroom called ‘Mappilai’ in Tamil, would have to lift a large stone to prove his strength and ability to get married. This rice was fed to him for days before he went for the strength test to win the girl.

Mappilai Samba comes to us from an organic farming group in Pudukottai. It is a Samba season rice, which means that it is harvested in January. This rice is grown, processed, milled, and stored without any chemicals. The rice is predominantly grown in Tamil Nadu now. Mappillai Samba had almost disappeared from farms to make way for processed rice. But over the last 10-15 years there has been a very strong revival. Mappilai Samba has the most popular revival compared to other indigenous rice varieties.

Health

• High fibre content aids digestion
• Improves stamina
• Boosts immune system

Storage

• 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.

Cook

• Presoak for four hours.

• Pressure cooker 1 cup rice : 3.5 cups water. Cook on high flame for up to three whistles. Lower the flame and cook on low flame for another five whistles.

• Note: Please keep in mind that when you cook larger quantities of rice (more than one cup), you don’t need to increase the water proportionately since evaporation is lower. For example, if you need to cook two cups of rice, you would need just five cups of water and not seven. Red rice is usually cooked in smaller quantities.