This variety finds mention in several ancient medical texts. It is also called Kulikulichan.
Characteristic of the grain
The colour of the rice is brown and it has coarse grains. Recommended for Lactating mothers, since it is said to increases the milk flow.
Cooking / Dishes
A good table variety for boiled rice lovers.
Provides a very good taste for Sakkarai Pongal (Sweet Pongal), and Poondu (Garlic) Kanji (Chettinad dish).
It is highly suitable for making dishes such as idly and dosa.
Kuzhiadichan (Boiled Rice) / குழியடிச்சான் (புழுங்கலரிசி) - 500g
High in protein, iron, calcium, potassium, zinc, phosphorus and magnesium.
Nutritional Content
Boiled Kuzhiadichan
(per 100 g)*Modern Varieties
(per 100 g)**
Calcium (mg)
34.50
8.11
Iron (mg)
6.80
0.72
Potassium (mg)
233.50
142
Magnesium (mg)
102.90
26.72
Zinc (mg)
1.90
1.08
Phosphorus (mg)
285.1
140
Protein (g)
9.73
7.81
Carbohydrate (g)
73.56
77.16