Kuruva Rice (Kerala Red Rice) (Parboiled)
Kuruva Rice (Kerala Red Rice) (Parboiled)
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Kuruva Rice (Kerala Red Rice) (Parboiled)

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₹ 164
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₹ 164
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  • Traditional red rice from Keala

  • Ideal for weight loss

  • High nutritive content

  • Single farm

Kuruva Rice is an indigenous variety of rice from Kerala. The rice grains are small, round, and a beautiful burgundy in colour. It contains 60% bran and has a lovely nutty flavour. Kuruva Rice is known for its taste and easy cooking quality, and is widely used in Kerala. If you haven't experienced red or parboiled rice, we recommend that you start your red rice journey with this tasty and easy-to-digest rice, that is packed with nutrients and also aids weight-loss.


The Story

Kuruva Rice comes to us from a young farmer couple in Palakkad, Kerala, who are very committed to organic farming. Since the land used for cultivation is leased, they are not PGS-certified. They are among the leaders of the organic farming movement in India and have done only organic farming, ensuring no chemicals or pesticides are used throughout the farming process.

Kuruva Red Rice is grown during the main paddy season in Kerala It is sown in July and harvested in December. Harvesting is done manually as the crop tends to get lodged or falls down, making mechanical harvesting difficult. This additional harvesting effort makes the rice more expensive although farmers still like growing this crop. The rice is par-boiled in-farm using traditional methods, then sun dried and milled. 


  • Rich in fiber
  • Contains Vitamin B, Magnesium, Zinc and Selenium
  • High in oxidants
  • Helps weight management - You eat less as a small portion of Kuruva Red Rice is enough to fill you up.


  • Store in an airtight container in a cool, dry place.
  • Add a few cloves, bay leaves or chillies to keep it free from infestation.
  • Don’t worry if you find bugs in your long-stored rice. This is normal with grains grown organically, and processed and stored naturally. Sun dry for an hour, shade dry for another two hours, clean the rice and put it back in the container along with some cloves, bay leaves or chillies.


As with all red rices, it is recommended to wash and pre-soak the rice for about two hours before cooking.

  • Pressure cooker: 1 cup rice : 3 cups water. Cook on high flame for up to 3 whistles. Lower the flame and cook on simmer for another 7-10 minutes. Wait for the cooker to cool before opening it.

  • Open vessel: 1 cup rice : 4 cups water. Boil water before adding rice and cook on slow flame. When cooked the rice opens up and looks like a pink flower.



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