Rice - Description & Key Features:
Rice is a staple grain consumed worldwide, known for its versatility, nutritional value, and easy preparation. It serves as a primary source of energy and pairs well with a variety of dishes across global cuisines. Available in many types such as white, brown, red, and black rice, each variety has unique textures, flavors, and health benefits.
Key Features:
Variety: Available in multiple types – white, brown, red, black, basmati, jasmine, etc.
Rich in Carbohydrates: Excellent source of energy.
Gluten-Free: Suitable for gluten-sensitive individuals.
Versatile Use: Can be steamed, boiled, fried, or used in desserts.
Digestive Friendly: Easy to digest, especially white rice.
Shelf Life: Long storage potential when kept dry and sealed.
Cultural Significance: Widely used in Asian, African, and Latin cuisines.
Nutritional Profile: Brown/red rice retains bran, offering more fiber and nutrients.
DAY 1 : Rathasali Rice
Rathasali rice (also spelled Rakthashali, Rathasali, sometimes called Chennellu or “Red Princess Rice”) is a rare, heirloom red‑bran rice variety native to Tamil Nadu and Kerala.Short‑grain rice with a deep red bran, unpolished and retaining its natural exterior.Mentioned in ancient texts like the Charaka Samhita (~3,000 years ago), traditionally reserved for priests and royalty.
DAY 2 : Thooyamalli Rice
Thooyamalli rice is a traditional and heritage variety of rice native to Tamil Nadu, India. The name "Thooyamalli" translates to "pure jasmine," referring to the rice’s jasmine-like aroma and its pearly white, slightly elongated grains. Known for its unique flavor, texture, and medicinal properties, Thooyamalli is a non-hybrid, naturally grown rice cherished for centuries in Tamil agriculture.
DAY 3 : Karuppu Kavuni Rice
Karuppu Kavuni Rice, also known as Black Kavuni Rice or Black Rice of Chettinad, is a traditional and ancient variety of rice native to Tamil Nadu, India. This rice is revered not only for its deep purple-black color but also for its exceptional nutritional value and medicinal properties.
DAY 4 : Kaikuthal Rice
Kaikuthal rice, also known as Hand-pounded rice, is a traditional variety of rice that is manually processed without the use of modern machines. The name "Kaikuthal" comes from Tamil, where "Kai" means hand and "Kuthal" means pounding. This rice retains the bran and germ layers, making it far more nutritious than polished white rice.
DAY 5 : Athur Kichilli Samba Rice
Athur Kichilli Samba Rice is a traditional and heritage rice variety grown primarily in the Athur region of Tamil Nadu, India. This rice is small-grained, slender, aromatic, and known for its excellent taste and health benefits. It is part of the samba rice family, which typically takes longer to mature and has higher nutritional value than modern hybrid rice.
DAY 6 : Mappillai Samba Rice
Combo Pack Rice / அரிசி / चावल / బియ్యం / ಅಕ್ಕಿ / അരി
