Indigenous rice is our heritage. There are geographical , sustainability reasons for farmers to cultivate it.
There are cultural and nutritional and health reasons for consumers to eat it.
To maintain the interests of farmers, consumers and the local culture Emerald Comestibles has started supporting the farmers to cultivate indigenous paddy from the year 2011.
Beside nutritional value some of these wonderful rice also have medicinal value.
Kulkkar rice is good for pregnant women, lactating mothers and good to correct PCODs and menstrual disorders.
MaPillai-Samba rice is good for male to combat impotency and to maintain vigour.
Kalaa bath , chekoa , Burma black which are black rice are good to control cancer. One can consume them in the form of Ambali or Ganji rice or buttermilk rice.
Navara rice is good to combat diabetes.
Govind bhog , chitti mutyalu , Delhi Basmati have aroma which rinder them suitable for biriyani or various rice dishes.
For cooking procedures the indigenous rice can be devided in to 3 categories.
- White or light brown rice
- Color rice ( Red, black , dark blue)
- Aroma rice.
White rice are fit to eat regularly.
Color rice has medicinal values. So they can be eaten for 8 weeks or thrice in a week as per requirement.
Aroma rice are suitable for making Biriyani , Fried rice , Paramannam or Prasadams.
The cooking procedure will vary as per variety of rice and Dish.