130.00 Per Kg

Tamil Nadu

The art of naming of heritage rice, reflects on the thoughtfulness and sharp observation skills of farmers. It’s a remarkable and artistic process; The salient characteristic of each variety is brought out simply with a name. Rice was named according to its shape, place of cultivation, taste, fragrance, appearance, colour, and even after famous people.

In Tamil, vaṉam means ‘forest’ and ragam means ‘variety’; this short and sporty grain is called Vanaragam, and the reasons are unclear. It’s difficult to pin point the flavour of this one. Almost wild and mystical like its name. But, its ideal as an everyday table rice.

Cooking Instructions

Soak the  Vanaragam 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.

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Additional information

Additional information

Weight 1 kg

Boiled, Raw, Raw Polished