The native variety of unpolished Black Rice
Black Rice is native to the north east of India where it is called Chak Hao (Chak - rice, Ahaoba - delicious); now black rice is grown in other states of India such as Jharkhand and Odisha. This rice is grown by our farmer in Kolhapur. Unpolished and nutritionally superior to other varieties of rice, a rich source of anthocyanins, flavonoids and fibre.
Wash the rice and soak in water for 6-8 hours or overnight. Drain the water. In a cooking pot add rice and water in the ratio 1:3. Cover the pot with a lid and simmer for about 30-40 mins. Alternatively pressure-cook the soaked rice for about 20 mins (2-3 whistles) on a medium heat. Black rice can be used to make delicious rice based desserts like kheer, pudding or pulao, dosa / idli batter and pan cakes.
No Additives, Binders, Fillers and Preservatives.
Best before 12 months from manufacture.
Store in a cool, dry place.