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Rashee Rice – Unlocking the Mysteries of India’s Fragrant Treasure

Rashee rice is a unique long grain that originated in India. It gets its name from the Hindi word “Rashi” meaning zodiac sign.

This aromatic rice has been cultivated for centuries in the foothills of the Himalayas. Rashee comes in many different varieties, each with its own unique taste, texture, aroma, and cooking properties.

The most common types of Rashee are Badshahbhog, Dubraj, Kalanamak, Kasturi and Sugandham. Badshahbhog is known for its floral aroma, while Kalanamak has a sweet, nutty flavor. Dubraj is a short-grain variety that is soft and sticky when cooked.

Regardless of variety, Rashee is prized for its distinct popcorn-like aroma and fluffy, separate grains when cooked. It has a refined texture and can absorb flavors easily while still maintaining its shape during cooking.

What Makes Rashee Rice Unique

Rashee rice stands out from others due to its unique properties that make it healthier, tastier, and more aromatic.

One of the key things that sets Rashee apart is its higher fiber content. Most white rice varieties have the bran layer removed, stripping away much of the fiber. But Rashee is partly milled, leaving some of the nutritious bran intact. This results in nearly 2-3 times more fiber than polished white rice. The extra fiber provides health benefits and gives Rashee more texture.

In addition to more fiber, Rashee simply has a richer, more complex taste compared to common varieties. It has a sweet, nutty flavor and aroma that white and brown rice lack. The flavors come through whether Rashee is prepared plain or alongside other ingredients. Its taste makes it ideal for rice salads, pilafs, biryani, and pulao.

The aroma is another noteworthy characteristic of Rashee rice. It has a pleasant fragrant smell reminiscent of popcorn or roasted nuts. When cooking Rashee, it will fill your kitchen with its signature scent. The aromatic quality comes from compounds like 2-acetyl-1-pyrroline found in the bran layer.

Finally, the texture of Rashee sets it apart. It has a soft, fluffy texture when cooked while retaining a pleasant chewiness from the extra bran. The grains are also longer and more slender compared to short or medium-grain rice. So Rashee offers a unique mouthfeel compared to more common varieties.

Health Benefits

Rashee rice is known for its many health benefits. Some of the key health benefits include:

High in Antioxidants

 Rashee rice contains various antioxidants like flavonoids, phenolic acids, and anthocyanins. These antioxidants help protect cells from damage and reduce inflammation. The bran layer of rashee rice contains the highest concentration of antioxidants.

Low Glycemic Index

 Compared to white rice varieties, rashee has a lower glycemic index. This means it does not lead to spikes in blood sugar levels. The low glycemic index makes it suitable for people with diabetes.

Heart Healthy

The fiber, magnesium, and plant compounds in rashes help reduce LDL or bad cholesterol levels. This in turn lowers the risk of heart disease. The potassium in rashee rice also helps lower blood pressure.

Rich in Vitamins and Minerals

 In addition to fiber, rashee contains B vitamins like thiamine, niacin, and folate. It also has minerals like manganese, magnesium, and phosphorus. These vitamins and minerals provide many health benefits.

So in summary, rashee rice provides a nutritious boost to one’s diet thanks to its stellar nutrient profile. Consuming rashee rice regularly can lead to better heart health, blood sugar control, and reduced inflammation.

Cultivation and Harvesting

Rashee rice is mostly grown in the southern Indian states of Karnataka and Andhra Pradesh. It thrives in tropical climates with high humidity, rainfall, and warm temperatures.

The rice is grown in irrigated paddy fields that are flooded with water. Rice farmers carefully manage the water levels, draining and flooding the fields at different growth stages. The clayey soils are ideal for retaining the water.

Farmers prepare the fields by plowing and leveling the land. Rice seedlings are transplanted from nurseries into the paddy fields when they are around 25-35 days old. The fields are kept flooded until the rice is ready for harvest.

It takes around 135-155 days for Rashee rice to reach maturity and be ready for harvesting. The grains fill and ripen during the final 45 days or so. Traditionally, harvesting is done by hand with farmers cutting the stalks with sickles.

After cutting, the stalks are bundled and carried to the threshing floor. The grains are separated from the stalk by threshing – beating the stalks to make the grains fall out. Winnowing is done next to further separate the husk and clean the grains.

Preparation and Cooking

Rashee rice requires proper washing and soaking before cooking to remove any debris and excess starch. This helps the grains stay separate and fluffy when cooked.

Washing: Place the rice in a bowl and rinse thoroughly under running water, rubbing the grains together with your fingers. Drain the water and repeat 2-3 times until the water runs relatively clear.


 After washing, soak the rice in fresh water for 30 minutes up to overnight. This allows the grains to absorb moisture and cook more evenly. Drain off the water before cooking.

Boiling: Bring water to a rolling boil in a pot with a tight-fitting lid. Use a 1:2 rice to water ratio. Add the soaked and drained rice and return to a boil. Cover, reduce heat to low and simmer for 15-20 minutes until grains are tender and water is absorbed. Fluff with a fork before serving.


In a steamer pot, combine soaked and drained rice with double the amount of water. Bring to a boil then place in a steamer basket over boiling water. Steam covered for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork.

Pressure Cooking

 Use a 1:1 rice-to-water ratio. Combine soaked and drained rice and water in a pressure cooker. Lock the lid and bring it up to high pressure for 3 minutes. Allow natural pressure release before opening the lid. Fluff and serve.

Rashee rice works well in pilafs, biryani, pulao, and other rice-based dishes. Its soft, fluffy texture also makes it ideal for rice pudding. Try cooking it with aromatic spices, herbs, vegetables or meats to bring out its signature nutty flavor.

Different Varieties

Rashee rice comes in many different varieties, each with its unique properties and flavor profiles. Here are some of the most popular types:

Jeera Samba

Jeera Samba is an aromatic long-grain rice that is light and fluffy when cooked. It has a nutty flavor and aroma from the addition of cumin seeds, which gives it its name ‘Jeera’ means cumin in Hindi. The grains are slender and tapered. Jeera Samba works well for dishes like biryani and pulao.


Kaima is a short-grain rice that has a soft, sticky texture when cooked. It is grown in the Kuttanad region of Kerala. Kaima is ideal for dishes like payasam and rice porridge where you want the rice to cook down into a creamy, pudding-like consistency. It has a delicate flavor.


Kalajeera is another aromatic variety that includes jeera or cumin seeds to give it a distinctive flavor. The grains are medium slender and light yellow in color. Kalajeera has a pleasant nutty aroma and taste. It remains fluffy and separate when cooked. This variety can be used to make flavorful biryanis and fried rice dishes.

Availability and Storage

Rashee is becoming more widely available at grocery stores and specialty markets around the world. However, you’re most likely to find it at ethnic food stores and South Asian markets. Many large supermarkets now carry it as well, often in the Asian or international foods aisle.

When buying rashee rice, look for bags labeled as “rashee” or “rajshahi” rice. The grains should have an elongated, slender shape. Avoid any bags where the rice looks broken or mushy.

Properly stored, rashee will stay fresh for up to 1 year. Keep your bag of rice sealed in an airtight container, away from excess heat, light, and moisture. A cool, dark pantry is ideal. Transferring it to an airtight glass or plastic container will help extend its shelf life.

Before cooking, inspect the grains to ensure they haven’t dried out or become discolored. Stale rice will have a cardboard-like texture when cooked. Fresh rashee rice should have a faint, sweet, nutty aroma. Discard any rice that smells musty or unpleasant. With proper storage, rashee rice will retain its signature taste and texture for many months.

Nutritional Profile

Rashee rice is nutritionally dense and packs a variety of macro and micronutrients.


Rashee rice contains all 9 essential amino acids, making it a complete protein source. It has a high protein content of about 7-8 grams per cooked cup. The protein in Rashee rice is highly bioavailable and aids muscle growth and repair.


 Rashee rice is a good source of complex carbohydrates. A cooked cup contains about 35 grams of carbs, primarily in the form of starch. The carbs provide sustained energy and fiber.


Rashee rice contains healthy fats like linoleic acid and oleic acid. The total fat content is low at around 2 grams per cooked cup.


Rashee rice contains B vitamins like thiamin, niacin, and folate. It also provides vitamin E.


 Rashee rice is rich in minerals like manganese, magnesium, iron, zinc, phosphorus, potassium, and calcium. The mineral diversity supports various bodily functions.

Overall, Rashee rice delivers a powerhouse of nutrition including protein, carbs, vitamins, and minerals. It makes for a wholesome addition to a balanced diet.

Comparison to Other Rice Varieties

Rashee rice stands out from other popular rice varieties in several ways:


Rashee rice is higher in fiber and protein compared to white basmati or jasmine rice. It has a low glycemic index, meaning it does not spike blood sugar levels as much as these other varieties. The bran layer of rashee rice contains more vitamins, minerals, and antioxidants than polished white rice.


 Rashee rice has a distinct nutty, earthy flavor compared to the more delicate aroma of basmati or jasmine rice. It has more texture and chewiness when cooked. The bran layer gives it a slightly nuttier taste and a pleasant hint of sweetness.

Cooking method

Rashee rice takes longer to cook than white rice, absorbing more liquid. It requires a longer soaking time before cooking. The grains elongate and fluff up more compared to basmati or jasmine rice.


 Rashee rice is indigenous to certain regions of India, while basmati originates from the foothills of the Himalayas and jasmine rice from Thailand. Rashee rice is deeply tied to local food cultures and cuisines.


Rashee rice costs more than regular long-grain rice but is comparable in price to basmati or organic kinds of rice. The production process is more labor-intensive since the bran is retained.

In summary, rashee rice provides more nutrition, distinct flavor, and interesting texture compared to common white rice varieties. Its regional heritage and artisanal production make it a unique, premium rice choice.


Rashee rice is a unique variety of rice that offers some notable benefits compared to more common varieties. Throughout this article, we’ve explored what makes rashee rice special in terms of its cultivation, nutritional composition, and culinary properties. Visit our Website Time Speed Magazine.

To summarize, rashee rice stands out for its incredibly soft, smooth, and fluffy texture when cooked. This makes it ideal for dishes like rice pudding where you want the rice to almost melt in your mouth. It also has a lovely natural aroma reminiscent of basmati or jasmine rice.

Nutritionally, rashee rice is lower in starch and higher in protein compared to white and brown rice. The lower starch content contributes to its light and fluffy texture. The higher protein provides more satiety and balanced nutrition. Studies show the protein in rashee rice may also help regulate blood sugar.

This tasty heirloom rice takes more care to grow than conventional varieties. It thrives in specific climates and soil conditions. Farmers still cultivate it in traditional ways that preserve its delicate properties. When cooked properly, rashee rice can be a delicious and nutritious addition to meals.

With its pleasant flavor, soft texture, and nutritional qualities, rashee rice stands out as a unique heirloom grain well worth seeking out. If you get the chance to try this Indian rice variety, its distinctive properties will surely leave a positive and lasting impression.

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