Kalanamak Rice

Flavor: Delicate, floral aroma with a subtle, buttery taste.

Texture: Soft and slightly sticky when cooked, making it ideal for traditional Maharashtrian dishes.

Aroma: Distinctive, sweet fragrance that intensifies during cooking.

Recipes: Steamed Rice: Rinse 1 cup rice thoroughly. Soak for 6 hours before cooking. Cook with 2–2.5 cups water. Fluff gently after cooking.

*Use an Open Vessel instead of a Pressure Cooker to maintain the aroma

Pulao/Biryani: Its aromatic nature enhances pulao and biryani. Use as a base for festive rice dishes.

Kheer & Desserts: The soft, sticky texture is perfect for rice puddings and sweet treats.

• Low Glycemic Index - Hence diabetic friendly
• Packed with iron and zinc
• Promote Gut health
• Good aroma and palatable

Store in an airtight container in a cool, dry place.