• Indigenous red rice of Tamil Nadu
• Free of chemicals, fertilisers and pesticides
• Rich in protein

Mappillai Samba Rice unpolished red raw rice is quite popular in Tamil Nadu. It is known for its strength-giving and healing properties. The rice is bold, red and slightly sticky when cooked since it is unpolished. This means that only the hulling of the paddy is done to remove the husk, keeping all the bran intact. Having said that, Mappilai Samba is highly satiating. A little is enough to fill you up and therefore helps in weight loss. The rice can also be used for making dosa batter or processed into flour for string hoppers and other steamed items.

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. 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 plastic package is opened, transfer the rice to an airtight container and store in a cool and dry place. To prevent bugs from contaminating the rice, add a few cloves, chilli or bay leaves to the rice. You can also refrigerate long-stored rice to retain its properties and keep it fresh.

Cook

Since the rice contains 100% bran, it takes a slightly longer time to cook.

• Soak the rice overnight.
• Pressure cooker 1 cup rice : 4 cups water. Cook on high flame for up to three whistles and on low flame for another three whistles.