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. It is known to have high calcium, iron, and magnesium. It helped treat inflammations and gastro-intestinal issues. 
 
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. 
 
What's up with this price? (A video summary 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 makes for a low yield recovered as seed may already be lost before harvesting. Modern varieties do not shatter, that is, the entirity of their yield is harvestable. 

3-  Mahadi is a tall grass, which makes it prone to lodging (i.e., the bending/ falling of the rice plant). High winds or rain during ripening will lodge a rice plant, once again, making yield recovered less. In 2024, extended rain resulted in massive lodging and a very low harvested yield. Our own understanding of Mahadi deepens each year; we are hopeful to improve our recovered yield, naturally, in upcoming years.
 
Despite all of these nuances in growing, we continue to grow Mahadi because it is nutritionally a powerhouse. That given, you'll likely consume half the quantity of Mahadi compared with a modern rice.

FYI, In 2024, we invested in a huller to dehusk our own rice. This allows us to control the dehusking process and keep the bran with the rice we serve you. The bran is what holds the fibre and nutrition of the seed. 
 
Cooking Method: 
1.  Add 1 part rice with 5 parts water. Leave to soak for about 30 minutes - 1 hour. 
2.  Take a large enough pot to slow cook. Do not cook in a pressure cooker.
       If your pot is too small, the rice won't cook easily. It needs the hot air maintained in the pot. 
3.  Don't drain out the water (this is where all the takat is). If it's too wet, spread it out on a plate once cooked and allow it to dry up. Reduce the water quantity for the next time around. 
Cook time: Around 30 - 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 Tip: It's best stored in a airtight container in the rerigerator. This way, it can keep up to a year. Stored outside, airtight, it will have a shorter shelf life.