Ajara Ghansal, a brown aromatic medicinal rice that has been cultivated by the Ajara community for over a century.
 
* The rice has been dehusked in-house with a specialized machine that removes the husk at the least possible friction and without any heat generation. 
* The machine is fine tuned to the grain where the husk is removed while keeping the bran, the next layer on the rice seed. This is where all of the fibers, proteins, minerals (calcium, phosphorus, iron, magnesium, zinc), vitamins, and antioxidants live.
* Native rice have a higher amylose content, which associates with a lower glycemic index. This means, the rice has a slow breakdown of starch into sugars and doesn't lead to sugar spikes as do polished modern rices.  
* The rice has been aged for over 1 year. Maturation creates a drier texture with pronounced flavour. 
 
It is a short, slender and non-sticky rice. It is easily digestible and holds a low GI.     
 
To prepare: 
1. Rinse the rice, just once, to remove any residual husk (floaters).
2. Using a 1:3 rice-to-water ratio, presoak the rice for at least 30 minutes. This activates phytase enzyme, breaking down phytic acid, & improving mineral absorption by the body.
3. Keeping the water the rice soaked in, cook covered on medium heat in a pot (no pressure cookers please). Once steaming begins, partially uncover, and reduce the flame to a simmer.
4. Cook until al dente (approx. 30 minutes), letting it steep off heat for a few minutes before serving. (Excess water? Read on...)
 
Hot tip:
Strain the excess rice water into a glass. Add a pinch of sea salt. Sip 10 minutes prior to your meal. This sends the humble, mineral-rich, hydrating, time-tested, gut-loving tonic straight to your small intestine for absorption.
 
And that’s how Nani did it!
 
Our story with rice - 
Vrindavan is surrounded by rice farmers. Our dream is to spread harmonious farming practices around us. To truly do so, we had to speak the same language as our neighbours, i.e., grow the same crop. Vrindavan farm has been growing rice for over 5 years now. It all began with Mahadi, a beautiful red rice native to our area. Today, we grow several heirloom varieties, namely Mahadi, Kasbai, Ajara Ghansal, Wada Kolam, and Ambe Mohar.  
 
Growing rice is an experience that I hope everyone participates in at least once in their lifetime. The scale, the work involved, the absolute exhaustion of the human body, and the joyousness brought to it all by farmers, is what truly explains the 'culture' in agriculture. Read more about the growing, harvesting, and threshing.