₹140.00 Per Kg
The origins of this fragrant rice can be traced back to Wayanad district in Kerala. It was mostly grown by the tribal communities and is believed to be a competitor to the well known fragrant rice varieties like Basamati and Jasmine rice. With high disease resistant properties, nutritional value and great taste, Ghandhakasala was used for all family celebrations. It received the Geographical Indication (GI) status in 2010.
Soak the Gandhakasala 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.
Soak the Gandhakasala 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.