Forty years of white polished rice. That is how I grew up in Pune. Loved rice. My comfort food.
On occasions when we came to our "native" place in Trivandrum, Kerala, we would see almost everyone eating the "Mota Rice" (Fat Rice!).
A bit reddish in colour.
Tried it a couple of times and did not go down (no pun intended!) well.
Later, while living in the US for years, it was again white polished rice.
Then, Kuruva happened.
This small grained red unpolished parboiled rice, Kuruva, was brought home by Devi as an experiment.
I was as skeptical as ever!
That is when the coup followed.
I have never enjoyed white rice like before. There was a new sheriff in town - Red Rice.
That began my personal journey into the world of rices (red, black, brown and white), raw & parboiled, different shapes & texture.
Now almost 15 years later, I can say I am a Red rice fan.
Been there (white, brown & red), done that.
Such is the power of Kuruva.
At Bio Basics, Kuruva comes from Palakkad. From a rice bio-diversity block (a paddy conservation plot) being supported by Bio Basics.
Best used as a table rice along with the usual dal/saambaar and vegetables. This can become a standard default option for all those Rice Lovers.
Nutritious on three counts -
1. Semi-polished: retaining the bran and the fibre that satiates us quickly and helps in portion control
2. Parboiled: so it captures the nutrition from the husk and the bran
3. Organically grown without chemicals
So if you are looking to make your love of rice more healthy, check out Kuruva.
If it works for you as it did for me, you can thank Bio Basics!
If not, at least you have given Red Rice a good shot.
Good luck!
