Wada Kolam Rice

Description

About Wada Kolam Rice:

Introducing authentic Wada Kolam rice from its original source.

Wada Kolam rice, also known as Zini in the local language, is a traditional and delicate rice type from the Wada region in Maharashtra’s Palghar district. It is notable for its short grains, characteristic mild scent, and delicate texture. The texture and mild aroma are related to the red soil of the Wada region.

Here are some important details about Wada Kolam Rice:

– It is grown primarily in the Wada taluka and surrounding areas of Maharashtra’s Palghar district.

– Wada Kolam rice is known for its mild aroma and delicate texture. It is one of the finest and most popular rice kinds in India.

– Wada Kolam rice is commonly used in everyday cooking as well as the preparation of special dishes such as khichadi, pulaos, biryani, and other traditional Indian recipes.

– Efforts have been made to get a Geographical Indication (GI) tag for Wada Kolam rice in order to preserve its distinct identity and stimulate production.

– Wada Kolam rice is generally grown utilizing traditional, environmentally friendly farming practices.

Cooking method:

Cooking Rice in a Pressure Cooker:

1. Rinse Rice: Rinse 1 cup of rice under cold water.

2. Add to Cooker: Place the rinsed rice in the pressure cooker.

3. Add Water: Add 2 cups of water to the pressure cooker. Turn on the flame.

4. Cook on High Pressure: Close the lid and cook on high pressure upto 3 whistles. Turn off the flame.

5. Natural Release: Allow the pressure to release naturally for 5-6 minutes.

6. Manual Release: After 5-6 minutes, release any remaining pressure manually.

7. Fluff and Serve: Open the lid, fluff the rice with a fork, and serve hot.

About Wada Vaitarana Farm: 

Wada is the name of a location, while Vaitarana is the name of a river that flows near Wada Taluka.
Onkar Ambavane, owner of Wada Vaitarana Farm, is a pharmacist by profession but has a deep interest in agriculture. He anticipated a market demand for an authentic variation of Wada Kolam, which was currently dominated by low grade rice sold under the name Wada Kolam. His goal is to raise awareness about this local type, which is healthy and less polished. People can taste the difference between real and subpar variants. They grow this kind on 15 acres and process it at their own mill in Wada. Rice is an essential component of Indian cuisine. We believe that everyone should eat the best rice they can find, and Wada Kolam is the best of the best.