Mahadi, the rice for warriors, is a heritage, and now rare, red rice.
 
In antiquity, Mahadi was considered medicinal, served as a porridge to the sick or pregnant women. The forest dwelling community used the 'pej' (rice water) to build bone strength, treat inflammations and gastro-intestinal issues. It is high in energy (18% of daily values) and 100g of uncooked rice carries 10g of protein. It is also high in Vitamin C, potassium, magnesium, calcium, zinc, manganese (see reports).
 
Heritage rice refers to traditional rice, cultivated through antiquity and passed through generations without hybridization or genetic modification. The rice once grown and consumed locally by the forest dwelling communities, is now hard to come by because of it's nuanced growth (read WHY IS IT RARE). 
 
COOKING METHOD: 
1.   Add 1 part rice with 5 parts water. Leave to soak for about 30 minutes - 2 hours, ideally in the sun. 
2.   Take a large enough pot to slow cook. (If your pot is too small, the rice won't cook easily. It needs the hot air maintained in the pot.)  Do not cook in a pressure cooker.
3.   Cover the pot and cook on high flame until steaming. Then, reduce the flame to a simmer, slightly move the lid and allow it to slow cook. Cook time about 45 mins. 
4.  Once you have reached the consistency you like, turn off the gas and leave covered for a few minutes.
5.  Strain out the excess water into a glass, add a pinch of salt, and drink this about 10-15 minutes before you eat the meal. (Pej/ rice water, acts like a prebiotic. Sending all the nutritional benefits straight to the intestine, since there is no digestion involved.)
Cook time: Around 45 minutes   
Quantity: Estimate half the quantity of rice you normally cook. 
Hot Tip: Dry roast the rice before cooking to bring out it's strong nutty and slightly sweet flavour.
Storage: Store airtight in the refrigerator, for a year's shelf life. Outside, the ants will come for the bran. 
 
WHY IS IT RARE ? / WHY THIS PRICE ? (Click for a short clip of what's below)
 
1-  Due to a close relation to it's wild ancestors, Mahadi has a much lower yield as compared with modern rices. For example, Sona Masuri yields about 100-150 grams of rice per rice plant. Mahadi on the other hand, yields about 20-30 grams of rice per plant. 
 
2-  Also because of it's wild roots, Mahadi has high shattering. This means, the seeds disperse as they ripen. While this trait is key for survival in the ecosystem, it means less grain can be recovered as much of it may have already returned to the earth before harvesting. Modern varieties do not shatter, that is, the entirety of their yield is harvestable. 

3-  Mahadi is a tall grass, which makes it prone to lodging (i.e., the grass bends and drops to the earth). When this happens, the seed will resprout(!) thus making it unrecoverable as yield. If rains continue after the plant has lodged, it eventually decomposes (and becomes manure for the next season). In 2024 and 2025, extended rains left us with very low harvested yields. 
 
And thus, few want to grow Mahadi today, making it a rare rice. 
 
As of 2024, we also dehusk the rice ourself. Controlling this process (as opposed to the quick fix of sending it to a mill) keeps the bran with the rice we serve you. The bran is what holds the fiber and nutrition of the seed. All in all, it's the best you can get!