READY TO COOK: It has a unique cooking property where the grains remain separate and fluffy after
cooking, making it ideal for making aromatic and flavorful rice dishes.
NATURAL INGREDIENT: It is traditionally grown in the fields of Barddhaman using organic methods,
without the use of chemical fertilizers or pesticides, which adds to its natural and authentic taste.
GOODNESS OF NUTRIENTS: It is rich in nutrients like carbohydrates, proteins, and essential minerals,
making it a healthy choice for consumption.
NO ADDED PRESERVATIVES: It contains no added preservatives and colors
ASSURED QUALITY: It is Non-Sticky Rice, Produced by using most modern milling technologies
It is characterized by its small, slender grains that resemble cumin seeds, which is where its name
"Jeerakasala" comes from. "Jeera" means cumin and "kasala" means seed in Malayalam, the language of
Kerala.
Take the jeerakasala rice in a bowl and rinse thoroughly with water.
For every 1 cup of jeerakasala rice, put 2 1/2 cup of water to boil in an airtight pan.
Now let the rice boil for 5 minutes and remove it from the flame. Do not open the lid and leave it on
steam for 15 minutes with the lid on.
Now pour it and enjoy the rice.
FAQs about Jeerakasala Rice
A: Jeerakasala rice is distinct due to its short-grain size and unique flavor profile, with a delicate and
pleasant fragrance that sets it apart from other rice varieties.
A: Jeerakasala rice is a good source of carbohydrates, essential minerals, and vitamins, and is low in fat and
cholesterol, making it a healthy option for regular consumption.
A: Jeerakasala rice is typically washed, soaked, and then cooked in a pot or rice cooker until soft and fluffy,
following package instructions or adjusting cooking time as needed.
A: While Jeerakasala rice is commonly used in South Indian cuisine, it can also be used in other cuisines as a
substitute for other short-grain rice varieties to add a unique twist to rice-based recipes.
A: Yes, Jeerakasala rice is naturally gluten-free, making it suitable for individuals who follow a gluten-free
diet.
A: Yes, Jeerakasala rice can be used in sweet dishes and desserts as well. It can be used to make traditional
South Indian sweet dishes like payasam (rice pudding) or kheer, where the rice is cooked in milk, sugar, and
flavored with cardamom, nuts, and other ingredients.
A: Jeerakasala rice should be stored in an airtight container in a cool, dry place, away from direct sunlight and
moisture. It is best to consume it within a reasonable timeframe to ensure freshness and quality.
A: Yes, there are several traditional dishes and recipes that specifically use Jeerakasala rice in South Indian
cuisine. Some examples include:
Jeerakasala Rice Payasam: A sweet dessert made with Jeerakasala rice, milk, sugar, and flavored with cardamom,
raisins, and nuts.
Jeerakasala Biryani: A flavorful rice dish made with Jeerakasala rice, spices, and vegetables or meat, cooked in
layers to create a fragrant and aromatic one-pot meal.
Jeerakasala Rice Pudding: A creamy and rich dessert made with Jeerakasala rice, milk, and sugar, flavored with
cardamom, nuts, and saffron.
Jeerakasala Rice Upma: A savory dish made with roasted Jeerakasala rice, vegetables, and spices, cooked in a
similar way to traditional upma but with the unique flavor of Jeerakasala rice.
Jeerakasala Rice Kheer: A traditional South Indian dessert made with Jeerakasala rice, jaggery (unrefined cane
sugar), coconut milk, and flavored with cardamom and nuts.
These are just a few examples of the traditional dishes that specifically use Jeerakasala rice in South Indian
cuisine. Jeerakasala rice's unique flavor and aroma make it a sought-after ingredient in many regional recipes,
and it is often used to create delicious and aromatic dishes that are beloved in the local culinary traditions.
