Mallifulo (brown rice)
Mallifulo (brown rice)
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- made with love for you
- following nature-friendly methods
For the classic pairing of rajma-chawal we have gone with brown Mallifulo, firstly because of the colour and secondly because of the flavour and aroma play.
about the rice
Brown Mallifulo is one of our sticky variants along with fine black rice. It is not as sticky as fine black rice and produces a finer, less chewy rice. Because it retains the bran, Mallifulo is a good source of micronutrients.
| flavour |
nutty, caramel |
| aroma |
●●●○○ |
|
appearance |
brown Mallifulo is somewhat flat and slender in appearance with dirty-white to yellowish brown streaks |
|
cooking |
absorption method, steaming |
| time | 18-25 minutes |
| storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place |
what you can cook with
Brown Mallifulo goes well in anything that has a porridge-like consistency due to its stickiness. Try it out in a mixed grain khichuri or risotto.
| botanical name | Oryza sativa |
| origin |
Jhargram, West Bengal |
| processing | atap (non-parboiled) |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
