Not every rice is the same. That is what Diversity is about.
Each rice has unique features and benefits for us.
Think about it.
The dishes we eat daily are so diverse. No two meals are the same.
We tweak the meals based on occasion, season, hour of the day, the person for whom we are preparing the dish and a host of other factors.
Why then would we use the same grain for all these myriad dishes?
Especially when we have so much diversity of grains in India!
Thangasamba is a recent find at Bio Basics.
A white rice grown organically in Tamil Nadu.
What's special about Thangasamba?
1. Golden colour (hence the name "Thanga" which means gold in Tamil)
2. Unique structure, in that it holds its shape even after being cooked well. It does not become mushy.
3. Parboiled, so it retains the vitamins and minerals of the bran, even when it does not carry much of bran itself.
That makes it ideal for Buddha Bowls or a single pot meals where you want to see the grains distinctly, and not pulped down to a sticky paste.
(Photo shows Thangasamba cooked together with Cow pea making it a wholesome meal. Notice the grains distinctly?)
Great for regular daily consumption as table rice as well, if you do not like your rice helpings to be pasty and gooey.
This is not great for some of the sticky SE Asian rice dishes, for instance. Not great for Kanji either.
White rice does not have to be just HMT or Ponni or Sona Masuri.
These are the most popular, because these are the ones made most available in the market by the long supply chains of the traders-wholesalers-retailers. And they are offered at low prices!
If you enjoy rice and would like to explore the various dimensions of this grain, Thangasamba is one of the rices to try.
You will remember it for life!
I know I will.
Thank you for reading!
If you'd like to add Thanga Samba Rice to your kitchen, you can order it here: https://www.biobasics.org/products/thanga-samba-parboiled
