India Gate Jeerakasala Rice, also known as Wayanadan Kaima Rice, is a premium short-grain variety renowned for its distinct aroma and flavor. Originating from Kerala, South India, this rice is commonly used in traditional dishes such as Malabar Biryani and various types of pulao. The 4x5kg packaging is suitable for medium to large households, restaurants, or catering services, ensuring a substantial supply while maintaining freshness.

Cooking Instructions:

1. Rinsing: Wash the rice under cold water until it runs clear to remove excess starch.

2. Soaking (Optional): Soak the rice in water for 30 minutes to enhance texture and reduce cooking time.

3. Cooking:

   • Use a ratio of 1 cup of rice to 1.5 cups of water.

   • Bring the water to a boil, add the rice, and then reduce the heat to low.

   • Cover and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.

4. Resting: Let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.