This is a Vegetarian product.
- Kitchili Samba (Raw & Boiled) A fine South Indian variety preferred for the Indian table. Easy to digest and rich in Iron and Calcium. Cooking Instructions: This is an excellent variety for the table. Consumed both as raw and boiled rice.
- The ratio of rice to water is 1: 2 and number of whistles can be 4. The texture is fine. Mouth watering Bisebelabath (Sambar rice) and Curd rice can be made out of this.
- Note : The instructions given above are for cooking in a pressure cooker and not in an electric rice cooker (water quantity should be increased if it is in the rice cooker). Full whistles in a pressure cooker (in high flame) and switch off immediately after that. The cooking whistles are for those who prefer the grains to be separate and not mushy. If you need it to be mushy increase it to 2 more whistles.
- Coarse texture of rice implies – the grains are well cooked but the outer layer is still visible and that makes it coarse. The fine texture of rice implies – the grains are well cooked, but the outer layer is delicate enough in such way it goes unnoticed (like a Ponni rice)
Kitchili Samba - கிச்சிலி சம்பா