Organic Unpolished Indrayani Rice (5kg)

Unpolished Indrayani in a five kilogram pack, the same familiar variety with the bran still sitting on the grain. It looks brownish rather than white because nothing has been buffed off it.

Polishing, and what it takes away

Mills run rice through rollers to strip bran and germ, mostly so the grain looks white and survives longer on a shelf. We take off the husk and stop there. The bran left behind is where most of the fibre and the natural oil of the grain sit.

Cooking it properly

Soak half an hour at least, an hour if you have the time. Give it double water rather than the usual one and a quarter, and four or five whistles. It stays chewier than white rice and keeps its shape in khichdi, in masale bhaat and under a thick amti. Almost everyone undercooks it the first time, then gets it right after that.

Pack and storage

One five kilogram pack. Bran carries oil, so this does not sit as long as white rice does, and it is best finished within three to four months in an airtight container somewhere cool and dark.

The polished version is Indrayani rice, something more aromatic is hand pounded Ambemohor, and the full list opens at the rice collection.

Frequently asked questions

How long should unpolished rice be soaked

Thirty minutes minimum, up to an hour. Soaking softens the bran so the inside of the grain cooks evenly. Skip it and you get a hard centre with a mushy outside.

Does unpolished rice spoil faster

It has a shorter life than polished rice because of the oil held in the bran. Three to four months in a sealed container is a safe window. Buy to your usage instead of stocking a year of it.

Why does my unpolished rice smell different

The bran has a nutty, slightly earthy smell that polishing removes entirely. That smell is normal in fresh unpolished grain. A sour or musty note is another matter and means it has taken damp.