Kullakar Rice

About Kullakar

Kullakar (also spelled Kullakkar or Kullankar; Tamil: குள்ளக்கார்) is a traditional red rice variety from Tamil Nadu. The name is commonly linked to the short stature of the plant. It is a short-duration crop, maturing in roughly 90 to 105 days, and is known among farmers for coping well with dry conditions and pests.

The grain is a long, bold red kernel with the bran left on. Because it is unpolished, it keeps the reddish pericarp and cooks into a firm, slightly chewy rice with a rustic, nutty character quite unlike polished white rice.

At a Glance

What Research Says

Kullakar has been studied alongside other traditional Tamil Nadu varieties. The findings below are limited to what published work and agricultural university sources report.

• › A comparison of twelve traditional Tamil Nadu varieties in the Madras Agricultural Journal recorded the longest kernel in Kullakar (6.3 mm) and the highest zinc content among the varieties tested.
• › Tamil Nadu Agricultural University’s indigenous knowledge listing describes Kullakar as higher in zinc and iron than white rice, and rich in fibre.
• › Like other pigmented rice, red rice carries bran-layer compounds that are absent from polished white rice. Nutrient values vary with soil, season and milling.

Uses

In the kitchen

• › Steamed rice with sambar, rasam or kuzhambu
• › Fermented batter for idli and dosa
• › Puttu
• › Porridge and kanji

Nutrition

• › Whole-grain red rice, rich in fibre
• › Contains iron and zinc, more than polished white rice
• › Iron is an essential nutrient during pregnancy

Traditional uses

• › Eaten by pregnant women in farming communities, who say it helps towards a normal delivery
• › Traditionally attributed with supporting healthy cholesterol and blood sugar levels

How to Cook

Prepare (for every method): Rinse two or three times. Soak for at least one to two hours; longer soaking gives a softer grain and shorter cooking time.

1. Ganji method (recommended)

• › Bring plenty of water to a rolling boil in an open vessel.
• › Add the soaked rice and cook uncovered on medium heat until the grains are tender with a slight bite, usually 30 to 40 minutes.
• › Drain the water (ganji). The rice is light, with separate grains. The ganji can be drunk warm with a pinch of salt, as is traditional.

2. Open pot, measured water

• › Use about 1 part soaked rice to 3 parts water. Cover and simmer on low heat until the water is absorbed, then rest covered for 10 minutes.

3. Pressure cooker

• › Use about 1 part soaked rice to 2.5 parts water and cook for 4 to 5 whistles. Let the pressure release naturally.

Water ratios and times are a guide. Grain age and soaking time change them, so adjust to your preference after your first batch.

Storage and Care

• › Store in an airtight container in a cool, dry place away from direct sunlight.
• › Unpolished, unfumigated rice can attract grain insects over time. Spotting one is a sign the rice has not been treated with chemicals.
• › If insects appear, spread the rice in sun for no more than one hour, then sift. Longer sun exposure makes the grains brittle and causes breakage.