Mapillai Samba Rice

Description

There is an interesting tale behind how Mappilai Samba Rice got its name. It is believed that in order to win a girl in marriage, the potential son-in-law had to undergo a strength test. The prospective bridegroom called ‘Mappilai’ in Tamil, would have to lift a large stone to prove his strength and ability to get married. This rice was fed to him for days before he went for the strength test to win the girl.

It is a Samba season rice, which means that it is harvested in January. The rice is predominantly grown in Tamil Nadu now. Mappillai Samba had almost disappeared from farms to make way for processed rice. But over the last 10-15 years there has been a very strong revival. Mappilai Samba has the most popular revival compared to other indigenous rice varieties.

health benefits:

High fiber content aids digestion

Improves stamina

Boosts immune system

How to store:

Once the package is opened, transfer the rice to an airtight container. Add dried red chilies and sweet flag (vasambu) to the container, and store it in a cool, dry place.

How to cook:

Preparation: Wash and soak the rice for 12 hours, then drain the water.

Open pot method: Boil water and add the soaked rice. Once the rice is cooked, drain the excess starch before serving.

Pressure cooker method: Use a ratio of 1 cup rice to 2.5-3 cups water.

Steamed Rakthasali rice can be served with Indian curries or used to prepare dishes like kanji and payasam.

How to cook Mapillai Samba

Wash the rice in cold water, soak the rice in water for min of 1hour to 1hours and discard the water.
Boil the water, once the water roll boiling add the rice and cook. Once the rice is soft remove the starch & use the cooked rice.

Pressure cooker : 1part rice and 2part water.
Add the soaked rice in pressure cooker and add the rice and cook for 3-4 whistles