How to Use
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Wash & Soak: Rinse Mani Samba Rice 2–3 times with clean water. Soak for 8 hours to help the grains cook evenly and enhance their texture.
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Cook: Use 1 cup of rice with 3.5 cups of water.
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Pressure Cooker: Cook for 5–6 whistles and allow the pressure to release naturally.
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Open Pot: Simmer over medium heat until the grains are tender and fluffy. Drain excess water if required.
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Best Ways to Enjoy: Mani Samba Rice is perfect for everyday steamed rice, South Indian meals, variety rice, rice bowls, and kanji. It pairs beautifully with sambar, rasam, kuzhambu, kootu, vegetable curries, dals, and traditional gravies. It can also be used for preparing lemon rice, tamarind rice, coconut rice, and other flavourful rice dishes.
Product Description
Mani Samba Rice is a traditional heritage rice variety valued for its rich flavour, pleasant aroma, and firm texture. 🌾 Cultivated using time-honoured farming practices, this native rice has been enjoyed in South Indian households for generations. Carefully sourced and minimally processed, it retains its authentic taste and natural qualities. Mani Samba Rice cooks into fluffy, flavourful grains that complement a wide variety of traditional dishes. Whether served with sambar, rasam, kuzhambu, vegetable curries, or dals, it brings the goodness of heritage rice to every meal and is a wonderful choice for wholesome everyday cooking.
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