Parboiled Rice/Ukde Tandool (500 gm)

An ancient technique of fortifying rice by boiling it in the husk, the nutrition is driven from the bran, straight into the grain. Not only does this make the rice easier to digest, its nutrition also stays locked. Use it to make Pej/Kanji (Rice Porridge) for babies and elders, or soak it to prepare a naturally light and airy batter for Idli Dosa.