₹140.00 Per Kg
Some farmers refer to this grain as Samunchini, a few others call it Samundchini, and many others, especially seed conservers call it Samudra Chini. Like out fellow seed conservers, we also call this nutty and slightly aromatic grain, Samundra Chini. The first time we cooked this rice, we expected a strong aroma to waft through our kitchen, since it is classified as an aromatic rice. Truth be told, the scent was extremely mild, but the rice was light weight. When cooked in a ratio of 1 cup rice to 3 cups water, it works great as everyday table rice.
Chhattisgarh is known as rice bowl of India and each district is known to produce traditional aromatic rice varieties. The Bilaspur district is where the Samudra Chini is famous for. Heritage rice varieties are still being conserved, cultivated and shared by marginal farmers. With the seeds shared by these farmers, we are able to cultivate this rice in Manjakkudi, Tamil Nadu, and bring it to your homes.
Soak the Samundra Chini 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 Samudra Chini 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.