Local Rice

Terraced paddies around Jubbal and Kotkhai, most of them small enough to harvest by hand in a day or two.

Milled in small quantities locally rather than shipped to a central mill and polished to death.

• Snowmelt-irrigated terraces, Upper Shimla
• Lightly milled, not over-polished
• Small-batch, milled close to when you order

Rinse twice, no more — you'll wash away the starch that gives it its texture.

1:2 rice to water, simmer covered until absorbed, then rest ten minutes off heat.

Serve under rajma, dal, or anything with enough sauce to soak in.

Rice grown at this altitude was, for a long time, the only rice these valleys had — everything else had to be carried up from the plains.

Like all rice it's primarily a source of carbohydrate. Lighter milling means more of the grain stays intact than in heavily polished white rice.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.