Black Rice/ Karuppu Kavuni (Parboiled)

• Indeginous rice from Tamil Nadu
• Organic and natural
• Has numerous health benefits
• Single-origin farm

Karuppukavuni is a traditional variety of black rice from Tamil Nadu that is long, bold and slightly glutinous when cooked. It is par boiled unpolished rice with 100% black bran. The rice is popularly called Kavuni Arisi.The parboiled Karuppu Kavuni rice has lower GI ( gycemic index) than its raw counterpart.It can be used as table rice although not ideal for daily consumption. It is suitable for people with diabeties or prediabetic conditions as it is low in GI and helps control sugar. A small quantity is enough to satiate you. A rice plate or Buddha bowl of Karuppukavuni Rice served with blitzed tomatoes, cooked kabuli channa and sauteed vegetables is great for those who like a healthy diet. Karuppu Kavuni parboiled rice also colloquially called as kaikuthal or hand pounded rice. It is excellent to make idlis, dosas.

The Story

Bio Basics sources Karuppukavuni Black Rice is from a single, third-party ‘Organic’ certified farm in Mayiladuthurai, Tamil Nadu. It is parboiled and then milled. The rice is grown, processed, milled, and stored without any chemicals. The origin of this rice is said to be Southeast Asia. It was introduced to Tamil Nadu by Chettinad traders of Tamil Nadu from Burma where they used to do business. ‘Karuppu’ translates to black in Tamil. ‘Kavuni’ is a variation of a Burmese word for sticky rice.

Health

Rich in antioxidants and anthocyanins
High in fibre and nutrition
Good source of iron

Storage

As with all rice that contain bran, Karuppukavuni can get infested with bugs. Store in a cool dry place. Shake the rice container once in a while to prevent infestation. If you plan to keep the rice for long, shade dry it for a couple of hours and put it back in the container.

Cook

Soak the rice overnight.
Pressure cooker: 1 cup rice : 4 or 5 cups water cook on high flame for 4-5 whistles and then on low flame for another 12 minutes. Let it cool and open the pressure cooker. Cooked rice is chewy and sticky.