Mappilai Samba Rice (Unpolished, Parboiled)

Mappilai Samba Rice (Unpolished, Parboiled)

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  • Indigenous red rice of Tamil Nadu

  • Free of chemicals, fertilisers, and pesticides

  • Excellent for weight management

Mappillai Samba is also called Bridegroom Rice in Tamil Nadu. It is consumed in different forms - unpolished and semi-polished, parboiled and raw. Mappillai Samba Parboiled Rice is red, and bold with the bran intact. The rice can be cooked and eaten with Indian curries You can also use it to make Kanji or Pongal. A small quantity of cooked Mappillai Samba Rice is enough to fill you up.


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.



  • High fiber content aids digestion
  • Improves stamina
  • Boosts immune system


  • Once the plastic package is opened, transfer the rice to an airtight container and store it 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.


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

  • Soak the rice overnight.

  • Pressure cooker 1 cup rice: 3.5 - 4 cups water. Cook on high flame for up to three whistles.

  • Lower the flame and cook for another 10-12 minutes.

  • Note: Please keep in mind that when you cook larger quantities of rice (more than one cup), you don’t need to increase the water proportionately since evaporation is lower. For example, if you need to cook two cups of rice, you would need just five cups of water and not seven. Red rice is usually cooked in smaller quantities.



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