Poha & Rice

Black rice, also called forbidden rice or "emperor's rice," is gaining popularity for its high levels of antioxidants and superior nutritional value. Forbidden rice earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else. Forbidden rice is a medium-grain, non-glutinous heirloom rice with a deep purple hue and a nutty, slightly sweet flavor. This whole-grain rice is rich in anthocyanins, which are antioxidant pigments that give the rice its unusual color. Relative to other rice varieties, forbidden rice is high in protein and iron; according to Chinese medicine, it is considered a blood tonic.  

The Nutritional Value

 

The word Ambemohar means mango blossom in Marathi language which is spoken in the state of Maharashtra where the cultivar originates from. The rice has strong aroma reminiscent of mango blossoms. The rice has been cultivated in the region for a long time.   The variety is grown in the foothills of the Western ghats region of the state of Maharashtra in India. It is a low yielding rice (1.9 ton/ha). The grains are short (5.5 mm) and wide (2.2 mm) compared to the well known basmati rice.   Ambemohar rice is used to prepare a thick soup of rice and milk called ‘Bhatachi Pej’ locally, mainly for children, elderly people and patients. (Rice Kanji). The rice is also used in religious and wedding ceremonies. In Mulshi region of Pune district, it is used for making ‘Vapholya’ - A traditional food item prepared during Makar Sankranti festival. The rice has been used for making soft Idli and crispy dosa. It is also used for making puffed rice called Murmure in the Marathi language. The bran from the rice is used for oil extraction or for Mushroom cultivation.   It is now rare to find farmers who grow Ambemohar regularly. Since the production cost is high, the retail cost in turn has to be high. So, retailers in Maharashtra, pass off lookalikes as original Ambemohar to gain higher profit margins. This has further discouraged the production of Ambemohar, since the farmers can earn more profit themselves by growing lookalikes.  

Cooking method

Being a short grain rice variant, it has to be washed with water 2-3 times if you don’t want your rice to be sticky. This will do away with the extra starch. Once washed, take about 2 cups of water to one cup of rice and cook it. Let it simmer for around 20 minutes. This variety does not take much time to cook so keep a watch when it is on heat. Finally, throw away the water to get the rice with a gentle perfume.  

AMBEMOHAR	PRESSURE COOKING	PAN METHOD
Quantity	1 cup	1 cup
Water	2 1/2 cups	2 cups
The ratio of rice and water	1:2	Enough to cover the rice
Pressure release	1-2 whistles, 7-8 Minutes	8-10 minutes
Results	Perfectly cooked rice	Drain the excess water to avoid sogginess

What can you cook with Ambemohor rice :

 

• Masala Bhaat
• Kanji for kids and those recovering from illness
• Idli and Dosa batter
• Firni & Kheer
• Aromatic savoury rice dishes like Biryani and Pulao
• Murmure

Benefits of eating Ambemohar Brown Rice grown using Natural Farming principles :

• Unpolished with the husk intact
• Reduces cholesterol
• Helps in regulating and lowering blood pressure
• Good for digestion
• Has a mango fragrance
• Low sodium
• High soluble fibre
• Contains good natural oils
• Low Glycemic index

Brown rice is produced when only the outermost layer of the rice grain is removed. This prevents depletion of nutrients which occurs during the polishing that converts brown rice into white rice. Unlike white rice, organic brown rice is whole grain rice and more nutritious.  

Benefits of eating Indrayani Brown Rice grown using Natural Farming principles :

• Unpolished with the husk intact
• Rich in selenium
• High in manganese
• Rich in naturally-occurring oils
• Rich in anti-oxidants
• High in fibre
• Helps in reducing cholesterol
• Helps in regulating and lowering blood pressure
• Great for digestion
• Good cholesterol
• Low sodium
• High fibre

Mushk Budji Rice is short bold aromatic rice grown in higher regions of Kashmir valley. The cooked rice is unique and possesses harmonious blend of taste, aroma and rich organoleptic properties. It is mainly is grown in areas of Sagam, Panzgam and Soaf Shali of district Anantnag and Beerwah belt of district Budgam. The consumption of aromatic rices in Kashmir has now been limited to special occasions, marriages and festivals.