Vasanai Jeeraga Samba Fragrant Rice (Raw)
• Traditional rice variety from Tamil Nadu
• 100% organic and natural
• Ideal for summer consumption
Vasanai Jeeraga Samba is another variation of Jeeraga Samba which is grown in Tamil Nadu. This soft textured rice that is easy to cook and light on the stomach, Vasanai Jeeraga Samba is ideal for consumption, especially during summer. It has a mellow fragrance and can be used to make biryanis, pulavs, kheer, pongal, and other traditional rice dishes.
We are still unclear about the difference between Vasanai Jeeraga Samba, Tulasi Vasanai Jeeraga Samba, and Jeera Samba. It is possible that some of these varieties got diluted by intermixing with each other. So the seeds may not be as pure as they used to be and the fine distinctions of each rice may not be visible. Tulasi Vasanai is tiny grained while Vasanai Samba is slightly plumper. Jeeraga Samba, on the other hand, is slender and medium length.
Vasanai Jeeraga Samba is considered one of our ‘occasional rices’ since farmers do not grow it in large quantities. This could be because farmers are unsure of its market, or it could be a low-yielding or a very risky crop. Farmers grow just a little as trial or because they enjoy growing it. It would be available at Bio Basic only once in a way and not throughout the year. Such occasional rices are to be enjoyed when they are available. The reality of eating all heritage rice is knowing that they may be only occasionally available.
To create awareness and promote fragrant rice from all over India, Bio Basics runs a campaign called ‘Beyond Basmati’. We believe that it is our responsibility to help preserve and promote these fragrant rices which may otherwise not survive future generations. We call our initiative ‘a gift to the future.
• Aids weight loss
• Helps to boost the immune system
Once plastic package is opened, store the rice in an air-tight jar in cool, dry, dark place to retain its fragrance.
Open vessel: 1 cup Rice : 2 cups water. Rinse and soak rice for ten minutes. Boil water before adding rice and cook on slow flame for 20 minutes. Drain excess water once rice is cooked. If you can making a biryani or lemon rice, you could reduce the water by a quarter cup.