All varieties of Kaima rice

Kaima rice, also known as Jeerakasala rice, is a renowned non-Basmati rice variety hailing from Kerala, India, cherished for its distinctive qualities and culinary versatility:

Key Features of Kaima (Jeerakasala) Rice:
Short-Grain Nature:

Kaima rice stands out with its short, plump grains, a departure from the longer Basmati grains.
Aromatic Profile:

It boasts a rich aroma that enhances the fragrance of dishes it is used in.
Fluffy Texture:

Upon cooking, Kaima rice achieves a soft, fluffy consistency while maintaining its grain integrity without becoming mushy.
Distinctive Flavor:

It offers a unique taste that complements both vegetarian and non-vegetarian preparations, adding depth to culinary creations.
Nutritional Value:

High in carbohydrates, Kaima rice also provides essential nutrients like proteins, vitamins, and minerals.
Culinary Uses:
Biryani:

Integral to Malabar Biryani, Kaima rice enhances the dish with its aromatic and flavorful grains.
Pulao:

Ideal for Pulao preparations, where it absorbs spices and vegetable flavors excellently.
Payasam:

Used in Payasam (Indian rice pudding), contributing its aroma and texture to the dessert’s richness.
Traditional Kerala Dishes:

Commonly featured in Kerala’s traditional cuisine, including Ghee Rice, prepared with clarified butter and spices.
Daily Fare:

While often reserved for special occasions, Kaima rice is also enjoyed in everyday meals, paired with curries and sides.
Kaima rice stands as a testament to Kerala’s culinary heritage, prized for its aromatic essence and adaptability across a spectrum of dishes, both festive and routine.