Where it comes from

Palakkad, Kerala. Milled and bagged by Pavizham.

Storing it

Cool and dry. Decant what you use, keep the bag closed.

About this product

The red par-boiled rice a Kerala kitchen actually runs on. Bagged by Pavizham in Palakkad, milled from the short season's paddy. Takes longer to cook than a white rice and holds its bite in kanji, puttu and a plain evening meal.