Popular rice variety of Kerala
Jyoti is the oldest improved variety of rice that is popularly used in Kerala. It is a red rice variety and available at Bio Basics as parboiled semi-polished rice. The bran content is about 40%. The rice is longish, soft and palatable for new red rice eaters. It can be used as table rice as well as for making rice preparations like the Spanish Paella. We have also tried making a Masala Bath with Jyoti Rice. It looked and tasted delicious!
Jyoti Rice comes from a single family-owned PGS-certified farm in Palakkad. The farmer who is personally known to us also supplies Uma Rice to us. The rice is parboiled in the farm using traditional methods. It is then dried, milled at a family-run mill and freshly supplied to us every month.
- Rich in nutrients, vitamins, and minerals
- Remove rice from packaging and store in an airtight container and away from moisture.
- Add a few cloves, bay leaves or chillies to keep it free from infestation.
- It is normal to find bugs in long-stored organic rice. Spread the rice on a plate and dry in the sun for an hour or in the shade for two hours to remove the bugs. Then clean the rice and put it back in the container along with some cloves, bay leaves or chillies.
Pressure cooker: 1 cup rice : 3.5 cups water. Cook for up to 4-5 whistles. To avoid starch coming out during whistles, place the rice in a separate vessel inside the cooker.
Open vessel: 1 cup rice : 4 cups water.