Kichadi Samba (Kichili) Semi-polished (Raw)

• 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. It is also called Attur Kichili Samba. The rice is semi-polished with 20-25% bran. It is dull white 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 steamed rice and to make a variety of rice dishes such as biriyanis, kanji, and ven pongal. Kichadi Samba goes well with all Indian curries.

The Story

The original Rajamudi Rice was a big favourite with the Wodeyar kings of Mysore and continues to be popular even today. Bio Basics Kichadi Samba comes from two farmers - one is a single farmer in Sirkazhi, who has a PGS-certified farm and is also third-party certified. The second farmer is from Thiruvarur district and is also PGS-certified. Both farmers save their own seeds and grow them every season. It is interesting that the rice that comes from both the farms are different in appearance. One is slightly smaller and more slender and the other is bigger. Both farmers have taken their seed from the same source but because of the soil and growing conditions, the size of the grains are different.

Kichadi Samba is a samba season rice. The seeds are sown in August-September and harvested in December-January. The paddy is aged for 4-5 months before milling. The aging is done to reduce breakage of the grain and to get a better recovery rate.

As with any rice that contains bran, it is advisable not to keep Kichadi Samba Rice for too long unless its plastic packaging has good barrier properties. Otherwise it can get infested. The farmers mill it after checking requirements and pass it on to us. So the rice that comes is freshly milled every month or once in two months.

Health

• Diabetic-friendly
• High in fiber
• Low 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

• Pressure cooker: 1 cup rice : 3 cups water. Cook on high flame for up to three whistles.
• Open vessel: 1 cup 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.

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