Bio Basics Thondi Matta Rice – Kerala Red Rice – Parboiled

Description

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• Indigenous rice of Wayanad
• 100% organic
• Free of chemicals and pesticides
• Thondi Parboiled Rice is a traditional variety of rice from Wayanad.
• If we were to rate our rices on taste, Thondi would qualify as the most delicious rice.
• When cooked, the rice is soft but not sticky with individual grains remaining separate.
• Red and bold-grained with 50% to 60%bran, Thondi cooked rice goes very well with South Indian curries and is also popularly used for making kanji and risotto.
• This bold rice may not be everybody’s cup of tea but it is worth trying.
• Removing 60% of the bran makes it comfortable for daily consumption especially for the urban population, who may otherwise find the rice too heavy.
• Thondi Rice is grown by a small PGS-certified organic farming collective in Wayanad.
• Most of the rice comes from a single farm owned by our close friend.
• The rice is grown in the main paddy season of Wayanad, which is from August-September to December-January.
• The variety of Thondi Rice that we get is called Kullan Thondi. Kullan means dwarf in Malayalam since the plant is short statured.
• Its size prevents it from lodging, making it easier on the farmers.
• We always say that Thondi is rice for the people of the mountains who need high energy for the strenuous life they live.
• This rice keeps them full the whole day.
• Its low glycemic index helps with weight loss and blood sugar.
• Contains Vitamin E to boost immunity.