Hand-Pounded Kanakchur
Hand-Pounded Kanakchur
Couldn't load pickup availability
- single-origin heirloom
- cultivated with love
- nature-friendly farming
about
As with any traditional technique, hand-pounding is a labour of love. Hand-pounding rice is clearly one of the age-old techniques to remove the outer husks, while retaining the flavour, micronutrients and some of the bran. Our hand-pounded Kanakchur is a revelation; it sets the ball rolling for a delicious meal, right when you open the packet. The deep caramel aroma intensifies as the rice cooks, giving you a sweet-tasting, nutty bowl of steamed rice.
Learn more about the process of hand-pounding here.
| flavour | caramel, popcorn |
| aroma |
●●●●○ |
|
appearance |
uncooked grains are short, stubby and fine in texture |
|
storage |
store this rice in air-tight containers with lids in a cool place away from moisture |
|
cooking |
absorption method or steaming |
| time | 10 - 15 minutes, 35 - 40 minutes |
what you can cook with it
With rice this flavourful, you do not have to do much: just drizzle a couple of tablespoons of our ghee and you are all set. Pair it with fried vegetables or meat and fish to have a simple, wholesome meal.
the ultimate guide to cooking rice
Cooking rice, apparently, does not seem much: you just need to add rice to water and you are all set. But it does not take ½ a cup of water more or less to turn it into an act of blasphemy. So here we have for you the ultimate guide on how to cook the perfect rice.
| botanical name | Oryza sativa |
| origin | Sundarbans, West Bengal |
| processing | atap (raw), hand-pounded |
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.
