Mullankaima rice

Mullankaima rice
Ingredients: White rice
A delicate rice, for milk rice (riz au lait) and fried rice.
€9.80 1 kg


For a milk rice with vanilla or tonka bean.

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.

Our recipes

  • 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.


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.