Description
Processed using the age-old Kaikuthal method, preserving more of the grain?s natural structure compared to machine-polished rice.
Retains a portion of the outer bran layer, giving the rice a light brown appearance and a distinct texture when cooked
No chemical polishing or artificial whitening; processed manually or with low-impact machinery. .
Grown and processed by farming communities familiar with native practices
Can be used to prepare steamed rice, pongal, lemon rice, tamarind rice, and traditional South Indian dishes.
