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.
|uncooked grains are short, stubby and fine in texture
|store this rice in air-tight containers with lids in a cool place away from moisture
|absorption method or steaming
|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.
|Sundarbans, West Bengal
|atap (raw), hand-pounded