Kichadi Samba (Kichili) (Semi-polished, Parboiled)

• Great replacement for Sona Masuri Rice
• Sourced from PGS-certified farms
• Chemical-free; Pesticides-free

Kichadi Samba or Kichili Samba is an indigenous white rice variety from Tamil Nadu. An improved variation of this rice is called Attur Kichli Samba. The rice is par boiled and semi-polished with 30-35 % bran. It is dull white to light brown in colour and turns white when cooked. This rice was a favourite among the kings of Tamil Nadu because of its unique taste. It is an excellent cooking rice that can be served as table rice. Kichadi Samba goes well with all Indian curries.

The Story

Biobasics Kichadi ( Kichli) Samba comes from one farmer and his group of five farmers he mentors - based in Sirkazhi the farm is third-party organic certified. The organic farmer who grows this rice has been growing it for many years now and saves his own seeds.

Kichadi /Kichli Samba is a samba season rice. Samba is the major crop season of Tamil Nadu starting in late August and stretching upto January end.The seeds are sown in August-September and harvested in December-January. The paddy is aged and milled every month. The paddy is parboiled before milling, par boiled rice is always more nutritious and has lower GI than its raw counter part making it healthier. It is also preferred in the Southern states as it goes well with the robust dal based and coconut based gravies used as sides ina typical south Indian meal.

As with any rice that contains bran, it is advisable not to keep Kichadi Samba par boiled rice for too long . Otherwise it can get infested. Store just enough rice for the month and get freshly milled rice every month .

Health

High in fiber
Lower Glycemic Index
Improves immune system
Regular use strengthens bones and muscles

Storage

Store unpacked rice in an airtight container.
To prevent infestation which is normal is all organic varieties of rice, add a few cloves or bay leaves to the stored rice.
If the rice is stocked during monsoon, take extra care to keep the rice away from moisture.If you find bugs in your long-stored rice, sun dry for an hour or shade dry for two hours. Clean the rice and put it back in the container along with the cloves or bay leaves

Cook

Measure:
Pressure cooker: 1 cup Kichadi Samba Rice : 3.5 cups water. Cook on high flame for up to three whistles and on low flame for 2-3 minutes.
Open vessel: 1 cup Kichadi Samba Rice: 3.5 cups water. Boil water before adding rice and cook on slow flame for 20 minutes. Drain excess water once rice is cooked.
Since it has more bran, the rice requires a slightly longer cooking time.

Note: You can soak the rice for 30 minutes before cooking. This will soften the rice and shorten its cooking time.