Gandhakasala rice
Ingredients: white rice
A flavoured rice for every day.
€9.80
1 kg
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Recommendations
Delicious as side dishes for curry and and other dishes in sauce.
How to cook this rice ?
Rinse the rice.
In a saucepan, put one volume of rice and two volumes of salted water.
Bring to a boil. Mix with a wood spoon.
Then, cover and cook over low heat for 15 minutes.
Stop the heat. Keep in the saucepan for 10 minutes.
How to cook this rice ?
Rinse the rice.
In a saucepan, put one volume of rice and two volumes of salted water.
Bring to a boil. Mix with a wood spoon.
Then, cover and cook over low heat for 15 minutes.
Stop the heat. Keep in the saucepan for 10 minutes.
-
Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin India
- Storage / Use In a dry and dark place, such as a closed cupboard.
€9.80 / kg
Olivier Rœllinger's words
There is nothing better than an excellent rice. For us it is as important as having a good bread.
During our last visit of our producers in India, we met a group of young men passionnate about the traditionnal varieties of rice and their agriculture heritage.
We like the sweet and fragrant flavors of these rice.
During our last visit of our producers in India, we met a group of young men passionnate about the traditionnal varieties of rice and their agriculture heritage.
We like the sweet and fragrant flavors of these rice.
Story
Mullankaima and Gandhakasala are among the 200 ancient varieties of rice endemic to Kerala.
Paddies (name for unhulled standing rice) are cultivated, without pesticides, in the rice fields located down the hills where the pepper and coffee trees flourish. These two rice are harvested and prepared according to ancestral know-how.
Paddies (name for unhulled standing rice) are cultivated, without pesticides, in the rice fields located down the hills where the pepper and coffee trees flourish. These two rice are harvested and prepared according to ancestral know-how.