Neelam Champa - Raw

Tamilnadu

Cultivated in low lying areas, the Neelam Champa is a medicinal rice. Once upon a time, it was prescribed for lactating mothers in Tamil Nadu. In 2014, a survey done by the Centre for Indian Knowledge Systems (CIKS) reported that Neelam Champa has the highest content of calcium. So, it is not surprise it is categorized as a ‘women’s rice’ and recommended choice for pregnant women and lactating mothers. In their documentation, they also state that the GI index is low in this variety of red rice. Ideal as an everyday table rice, or as a kanji.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Tamilnadu

Red

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 Neelam Champa raw rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.

Polished Rice

Soak the Neelam Champa polished rice for 1/2 hour 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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