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Order parboiled organic thondi matta rice online at Bio Basics

Benefits of parboiled organic thondi matta rice at Bio Basics store

Thondi Matta Rice (Kerala Red Rice) (Parboiled)

₹20 INR

Size: Choose an option

1kg 2kg 5kg

Product variants

Quantity

Frequently Bought Together

This item: Thondi Matta Rice (Kerala Red Rice) (Parboiled)

₹183

Kerala Matta Rice (Semi-polished, Parboiled)

₹366

Eco-friendly Packaging - Cotton Cloth Bags (Not Sold as Independent Item)

₹8

Total price:

₹374 INR

The Story

Thondi Rice is grown by a small PGS-certified organic farming collective in Wayanad. Most of the rice comes from a single farm owned by our close friend. The rice is grown in the main paddy season of Wayanad, which is from August-September to December-January. The variety of Thondi Rice that we get is called Kullan Thondi. Kullan means dwarf in Malayalam since the plant is short statured. Its size prevents it from lodging, making it easier on the farmers.

We always say that Thondi is rice for the people of the mountains who need high energy for the strenuous life they live. This rice keeps them full the whole day.

Health Benefits

Its low glycemic index helps with weight loss and blood sugar.

Contains Vitamin E to boost immunity.

Storage

Once the package is open, transfer the rice to an airtight steel container, away from moisture.

If you plan to store it for a long time, add a few cloves, bay leaves, or chilies to keep it free from infestation.

If you find bugs in your long-stored rice, 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 chilies. It will be good to use.

How to Cook

Pre-soak for 3-4 hours
Pressure cooker: 1 cup rice : 3.5 cups water.
Cook on high flame for three whistles.
Lower the flame and cook for another 4-5 whistles.

Thondi Matta Rice (Kerala Red Rice) (Parboiled)

Description

Indigenous rice of Wayanad
100% organic
Free of chemicals and pesticides

Thondi Parboiled Rice is a traditional variety of rice from Wayanad. If we were to rate our rices on taste, Thondi would qualify as the most delicious rice. When cooked, the rice is soft but not sticky with individual grains remaining separate. Red and bold-grained with 50% to 60%bran, Thondi cooked rice goes very well with South Indian curries and is also popularly used for making kanji and risotto. This bold rice may not be everybody’s cup of tea but it is worth trying. Removing 60% of the bran makes it comfortable for daily consumption especially for the urban population, who may otherwise find the rice too heavy.

The Story

Health

Its low glycemic index helps with weight loss and blood sugar.
Contains Vitamin E to boost immunity.

Storage

Once the package is open, transfer the rice to an airtight steel container, away from moisture.
If you plan to store it for a long time, add a few cloves, bay leaves, or chilies to keep it free from infestation.
If you find bugs in your long-stored rice, 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 chilies. It will be good to use.

Cook

Pre-soak for 3-4 hours
Pressure cooker: 1 cup rice : 3.5 cups water.
Cook on high flame for three whistles.
Lower the flame and cook for another 4-5 whistles.

Additional Information

Size	1kg, 2kg, 5kg

Healthy rice

Healthy rice but not tasty as jyothi.
Prefer jyothi over thondi rice with deference to taste and cooking time.
Thondi is harder than jyothi.

Thondi Matta Rice (Kerala Red Rice) (Parboiled)

Thondi Matta Rice (Kerala Red Rice) (Parboiled

Love this rice. I am a frequent buyer of this rice now :)

Best Matta rice variety I have tried so far

Tondi Matta Parboiled rice is the best Matta rice variety I have tried so far. I loved the flavour and satiety it brings to the meals.

I soak this rice and pressure cook (1:4 rice water ratio) for many whistles as mentioned in the description. I get a perfectly cooked soft rice this way. Cooking in an open vessel with lots of water (and draining out the excess water later) would have been the ideal way but not possible on a daily basis.

Thank you BioBasics for giving us an opportunity to taste such good rice varieties.

Cooking time is very high

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Thondi Matta Rice (Kerala Red Rice) (Parboiled)