Chamba pachari ( chamba literally means copper hued and pachari means raw rice ). Towards north Kerala this is called Unakkalari ( unakkal means dried or drying and Ari means rice ) meaning rice that is milled after drying the paddy and not after parboiling the paddy.

Story

All Kerala red rice is not consumed only as parboiled rice . The red rice is also popular as raw rice . Bio Basics Kerala red raw rice ( Chamba pachari) is from a single PGS-certified organic farm in Palakkad. The farm is PGS certified organic and the paddy is dried and milled in small batches in a nearby mill.The bran content is around 25-30% and may show slight variation from batch to batch because the rice is manually processed by adjusting the blade of the polisher. Since its relatively lower bran the rice has a pink hue after it is cooked. During rice processing, after the paddy is cleaned, it is run through a sheller where the husk of the paddy is removed. In this unpolished stage, the rice has 100% bran and is fully red in colour. This unpolished rice may be difficult for daily consumption or for urban palates unless you are very committed to eating full fibre red rice. Unpolished rice is an excellent option for those who are prediabetic or diabetic.

Cooking Instruction

The rice can be cooked in an open vessel with 1:3.5 water . After water comes to a boil , cook on low fire.

Storage Insturction

Store in an airtight container in a cool, dry place.
Add a few cloves, bay leaves or chillies to keep it free from infestation.