Rice Varieties
Mullan Kaima
Background
Cultivated by Tribal communities in the Wayanad area of Kerala and has been awarded a GI tag.
Nutritional Properties
It is rich in antioxidants. It also contains high amounts of iron and vitamin A
Suggested Dishes
It is consumed as raw rice. Being sticky and aromatic it is one of the best for Pal Payasam / Kheer. It is also good for Aappam and South Indian snacks. For non-vegetarian lovers, this is the soul of Malabar Biriyani. An excellent variety for making Pulav.
Seasons
It is normally cultivated during Samba (July 15 to January 14).
Color and Quality of Rice
The rice is white in colour with medium rice quality.
Crop duration
145 days
Adopt this Rice
INR 15,000
Background
Cultivated by Tribal communities in the Wayanad area of Kerala and has been awarded a GI tag.
Nutritional Properties
It is rich in antioxidants. It also contains high amounts of iron and vitamin A
Suggested Dishes
It is consumed as raw rice. Being sticky and aromatic it is one of the best for Pal Payasam / Kheer. It is also good for Aappam and South Indian snacks. For non-vegetarian lovers, this is the soul of Malabar Biriyani. An excellent variety for making Pulav.
Background
Cultivated by Tribal communities in the Wayanad area of Kerala and has been awarded a GI tag.
Nutritional Properties
It is rich in antioxidants. It also contains high amounts of iron and vitamin A
Suggested Dishes
It is consumed as raw rice. Being sticky and aromatic it is one of the best for Pal Payasam / Kheer. It is also good for Aappam and South Indian snacks. For non-vegetarian lovers, this is the soul of Malabar Biriyani. An excellent variety for making Pulav.
Donor
