Aromatic white rice from Wayanad
Used for making kheer and risotto
Organically grown by PGS-certified farmers
Mullankaima is an unusual variety of rice. Kaima rice is very popular in North Kerala. Its variant, Mullankaima or Mullan Kazhama is especially used as biriyani rice traditionally. Unlike other scented rice that are long and slender, Mullankaima Rice is big, bold and white in colour. It is excellent for making payasam and tastes equally delicious as table rice. Its unique fragrance and flavour are a great combination when used for risottos, which we have personally tried.
Mullankaima had gone almost extinct but was revived by a small group of organic farmers. It comes to us from the same PGS-certified farmers' group in Wayanad as Gandhasaale Fragrance Raw Rice. The rice gets its name from the needle-like protrusion or thorn (Mullan in Malayam) on the awn of the paddy. Scented varieties of rice usually have a low yield because birds are attracted to their fragrance. The thorn-like structure on the Mullankaima Rice protects it from birds and is the reason why it has a better yield than other scented rice.
The rice is cultivated in the main paddy growing season of Wayanad, which is from September to January. It is harvested in January, stored for aging and processed from May onward.
- Easy to digest
- Rich in Vitamin A
- Once the package is opened, store the rice in an airtight container in a cool and dry place.
- You can refrigerate long-stored rice to retain its properties and keep it fresh.
Open vessel: 1 cup rice : 3 cups water since the rice is bigger than normal raw rice.
Add rice to boiling water and cook on slow flame until rice is cooked.