THANGA SAMBA RICE

Rediscover the goodness of traditional grains with Thanga Samba  Rice, a traditional white rice variety indigenous to Tamil Nadu. 

Renowned for its subtle aroma, soft culinary texture, and radiant appearance, Thanga Samba translates to "golden harvest," embodying both culinary elegance and profound wellness.

Unlike modern, stripped polished grains, Thanga Samba retains its natural nutrient integrity while remaining pleasingly light on the palate. It is remarkably gentle on the digestive tract, making it the perfect staple for individuals of every stage of life—from toddlers beginning family foods at one year of age to elderly individuals seeking light, easily digestible sustenance. 

Highly nutritious, naturally grown without synthetic chemicals, and naturally versatile, Thanga Samba serves as the ultimate daily substitute for regular polished table rice without compromising on taste or fluffiness.

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Ingredients:

 * Traditional Thanga Samba Rice (Oryza sativa)

 * Naturally unadulterated; free from chemical polishes, artificial bleaches, and synthetic preservatives.

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Usage & Preparation Instructions:

Thanga Samba cooks into separate, soft, non-sticky grains, making it exceptionally easy to prepare for everyday meals.

 * Rinse & Soak: Rinse the rice gently in cool water 2 to 3 times. Soak for 30 to 45 minutes to achieve the softest texture.

 * Pressure Cooker: Combine 1 cup of soaked Thanga Samba rice with 2.5 to 3 cups of water. Cook on medium heat for 3 whistles, then allow the steam to subside naturally.

 * Open Pot Method: Bring 4 cups of water to a rolling boil. Add 1 cup of soaked rice, lower the flame to medium, cover partially, and simmer for 20 to 25 minutes until grains are tender and fluffy. Drain any excess water.

 * Idli & Dosa Batter: Substitute your regular white raw or parboiled rice with Thanga Samba in a classic 4:1 ratio with whole blackgram. Grind, ferment overnight, and steam for pillowy-soft white idlis or spread thin for golden, crisp dosas.

 * String Hoppers (Idiyappam) & Puttu: Lightly roast the grains, mill into fine flour, and sieve. The mild aroma and light starch profile make exquisitely tender idiyappam and puttu that dissolve easily for both infants and senior citizens.

 * Toddler Mash & Porridge (Kanji): Pressure-cook 1 cup of rice with 4 to 5 cups of water until soft. Mash with a dollop of pure ghee and a pinch of cumin powder for a nourishing first solid food for toddlers aged one year and above.

Storage Instructions: Store in an airtight glass, or food-grade container in a dry, cool area away from direct sunlight and moisture.