RATHTHASAALI RICE
Rs.190.00
A treasured, iron-rich traditional red rice for everyday vitality!
Therapeutic Benefits: Naturally boosts hemoglobin and combats anemia.
100% Pure & Unpolished: Grown free from synthetic pesticides, chemicals, and preservatives.
Versatile: Ideal for everyday rice, nourishing porridge (kanji), or traditional tiffins.
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Product Details
Rediscover ancestral wellness with Rathasali Rice, a treasured traditional red rice variety cultivated in the fertile soils of Tamil Nadu. Renowned in indigenous systems of medicine for its exceptional therapeutic value, Rathasali is naturally iron-rich, making it particularly effective in combating anemia and boosting hemoglobin levels.
Grown with care, this grain is 100% pure, unpolished, and completely free from synthetic pesticides, chemicals, and preservatives.
Its dense nutrient profile strengthens vitality, supports daily immunity, and provides sustained energy, making it an ideal wholesome staple for the entire family.
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Ingredients:
* 100% Pure Rathasali Rice (Oryza sativa)
* No additives, artificial colors, or chemical preservatives.
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Usage & Preparation Instructions:
Rathasali rice has a firm grain and rich bran layer. Soak before cooking for optimal texture and nutrient absorption.
* Rinse & Soak: Wash 1 cup of rice thoroughly and soak in water for at least 1 to 2 hours.
* Pot Method: Add 1 cup of soaked rice to 3.5–4 cups of water. Bring to a boil, cover, and simmer on low heat for 60–70 minutes until soft. Drain excess starch if desired.
* Pressure Cooker: Combine 1 cup of soaked rice with 3 cups of water. Pressure cook on medium heat for 4–5 whistles, then let the pressure release naturally.
* Nourishing Porridge (Kanji): Cook 1 cup of rice in 5–6 cups of water until completely soft and mushy. Season with rock salt, buttermilk, and tempered cumin for an easily digestible, iron-boosting recovery meal.
* Tiffin Batter (Idli & Dosa): Replace standard parboiled rice with soaked Rathasali rice in your standard 4:1 rice-to-urad dal ratio. Grind, ferment overnight, and steam soft idlis or crisp dosas.
* Steamed Specialties (Puttu & Idiyappam): Dry-roast the raw grains lightly, grind into a fine flour, and sieve to prepare traditional puttu or idiyappam.
Storage Instructions: Store in a clean, airtight glass or stainless-steel container in a cool, dry place. Keep away from moisture
