Krishna Kamod Rice (Semi Polished) / कृष्णाकमोद तांदुळ

Description

Krishna Kamod Rice is a highly aromatic, medium-sized grain often referred to as the "Basmati of Gujarat." Cultivated by tribal farmers in the fertile mountain regions with backwaters, this rice boasts a distinct nutty aroma and exceptional taste. It is ideal for daily meals such as Dal-Chawal and specialty dishes like Fried Rice, Pulao, and Modak.

Ingredients

• 100% Semi-Polished Krishna Kamod Rice

Benefits

• Helps maintain electrolytes in the body.

• Easy to digest, making it suitable for all age groups.

Cooking Instructions

1. Soak the rice for 20 minutes, then drain the water.
2. In a thick-bottom pot, boil 3 cups of water for 1 cup of raw rice.
   • If soaked, the rice will take 20 minutes to cook.
   • If unsoaked, the rice will take approximately 30 minutes to cook.
3. Avoid excessive washing to preserve its aroma and nutrients.
4. Use an open vessel instead of a pressure cooker to maintain the fragrance.

Tip: The soaked water can be used as a natural rinse for hair.

Recommended Usage

• Dal-Chawal
• Fried Rice
• Pulao / Vaangi Bhaat
• Biryani
• Modak

Storage Info

• Store in a cool, dry place away from direct sunlight.

• Keep in an airtight container to maintain freshness.

Product Related Video

FAQ

Q1: What makes Krishna Kamod rice unique?
A: Its nutty aroma, medium grain size, and cultivation in fertile mountain soils make it distinct from other rice varieties.

Q2: Is Krishna Kamod rice suitable for daily cooking?
A: Yes, it is perfect for everyday meals like Dal-Chawal and also for special dishes like Pulao and Biryani.

Q3: How does this rice benefit health?
A: It helps maintain electrolytes in the body and is easy to digest, making it a healthy choice.

Q4: Can I use this rice for desserts?
A: Yes, it’s great for desserts like Modak due to its aromatic properties.

Q5: How should I cook this rice for best results?
A: Soak the rice for 20 minutes, cook in an open vessel, and avoid excessive washing to retain its natural aroma.