Kaikuthal Rice Description:
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.
Key Features:
Nutrient-rich: Retains bran layer, making it high in fiber and minerals.
Less processed: Free from chemical or bleaching agents.
Satiating: Keeps you full for longer due to its complex carbs.
Traditional preparation: Used in ayurvedic and natural diets.
🧴 Kaikuthal Rice – Care & Storage Tips
1. Storage:
Keep in an airtight container.
Store in a cool, dry place, away from moisture.
Can be stored up to 6–8 months if well-protected from pests.
2. Cooking Tips:
Soak for at least 2–3 hours before cooking to soften the grains.
Use a 1:2.5 or 1:3 water ratio depending on the grain's age.
Pressure cooking or slow boiling methods work well.
3. Handling:
Rinse lightly before cooking to retain nutrients.
Avoid over-washing to prevent loss of the bran layer.
Hand-pounded rice / கைகுத்தல் அரிசி / हाथ कूटा चावल / చేతితో మెతుకులు తీసిన బియ్యం / കൈകൊത്തിയ അരി / ಕೈ ಕುಟಿದ ಅಕ್ಕಿ
