Kalimuch Rice

Kalimuch is an old aromatic rice of Madhya Pradesh. Its name comes from the dark tip on the husk, the kali moonch, or black moustache. It was grown in Malwa long before basmati reached most kitchens here, and in many homes it is still the everyday rice.

The grain is short and slender. It cooks soft, with a gentle fragrance that fills the kitchen. It is made for dal chawal, khichdi and kheer, the meals that do not need a special occasion.

Our Kalimuch is grown by farmers in Madhya Pradesh on farms that do not use chemical pesticides or insecticides. It is cleaned with care and packed in small batches.

Cooking tip
Rinse gently two or three times and soak for 20 minutes. Cook in about 2 cups of water for every cup of rice. Kalimuch cooks softer than basmati, so for separate grains use a little less water, and for khichdi or kheer use more.