Gandhakasala rice

Gandhakasala rice

Out of stock

Technical guide

Ingredients white rice
Origin India
Net weight 1kg
Conservation / Utilisation In a dry and dark place, such as a closed cupboard.
Price incl. tax €9.80

A flavoured rice for every day.

Conseil 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 20-25 minutes.
Stop the heat. Keep in the saucepan for 10 minutes.

The words of Olivier Roellinger

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.

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.