Organic Indrayani Kani Rice (1kg)

Kani rice is the broken grain that comes out of Indrayani paddy during milling, sieved off and sold on its own at a lower price. Same rice, smaller pieces. Kani cooks faster than a whole grain and turns soft and sticky, which suits certain dishes far better than any perfect long grain would.

The paddy grows on our members' fields near Kasarpimpalgaon with vermicompost in place of fertilizer, and it is milled fresh. The kani is separated right at that stage, not swept up off a warehouse floor somewhere.

What to cook with it

Use it for khichdi, for masale bhaat, for the soft rice you make for a small child or for someone eating light at home, and for kheer where the grain should collapse into the milk. It works in ambil too, and in a quick fodnicha bhaat. Cut the water back to roughly one and a half cups per cup of rice and stay near the pot, because it goes from cooked to mush in a minute.

Pack and storage

Sold as a 1kg pack. Broken grain picks up moisture faster than whole rice, so a closed steel dabba away from the sink is best, and two months is a sensible window.

The full grain version is our Indrayani rice, and the other varieties sit on the organic rice page.

Frequently asked questions

What is kani rice

Kani simply means broken rice, the pieces that snap during milling. It is the same paddy and the same variety, only the grains are not full length.

Is broken rice lower quality than whole rice

Not in taste. It looks less tidy on a plate and cooks softer, so it costs less. Plenty of cooks actually prefer it for khichdi and kheer.

How do I stop kani rice turning into a lump

Use less water than usual, skip the soaking, and open the cooker as soon as pressure drops. A spoon of ghee stirred in afterwards keeps the grains loose.