Kumbersale - Raw Polished

A rare grain native to Karnataka, this rice is known for its slender and long appearance that is often mistaken for bamboo rice. Upon cooking, Kumbersale is easy to cook and light on the stomach with a pleasing aroma and flavor making it suitable for all table rice preparations.

It is believed Kumbersale was once popularly cultivated in and around Udupi and Dakshina Kannada districts of Karnataka. Although Kumbersale is a short duration and pest resistant crop, cultivation of this near extinct variety declined due to various factors such as its low yield, susceptibility to blast disease, the Green Revolution & introduction of high-yielding hybrid rice varieties.

Once cultivated in remote districts of Karnataka, Kumbersale is now revived and conserved in a village called Manjakkudi.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Karnataka

Polished White Rice.

It is recommended to store rice in a cool, dry area. If it needs to be preserved for a long period, say over a month or more, dried neem leaves can be added into the pack/box. It is better to avoid storing in humid areas as this would cause pests to form faster. Since our heritage rice is purely organic, the husk is sweeter, which in turn could invite pests if not stored as suggested above.

Raw Rice

Soak the Kumbersale Raw rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.

Raw Polished Rice

Soak the Kumbersale Raw polished rice for 10 mts before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.

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