Characteristics

• Variety: Kolam rice is a medium-grain rice known for its delicate texture and slightly nutty flavor.
• Appearance: It has a white to off-white color and is generally shorter and rounder compared to other rice varieties like Basmati.
• Texture: When cooked, Kolam rice tends to be soft and fluffy, making it suitable for various traditional dishes.

Culinary Uses

• Daily Meals: It is commonly used for everyday meals in South Indian households. It pairs well with curries, sambar, rasam, and other traditional dishes.
• Special Dishes: Kolam rice is also used in special preparations such as biryanis, pulaos, and pilafs.
• Other Uses: It can be used to make rice-based desserts like payasam or kheer.

Nutritional Benefits

• Energy: Like most rice varieties, Kolam rice provides a good source of carbohydrates for energy.
• Nutrients: It contains essential nutrients, though it's lower in fiber compared to brown rice or some other whole grains. It is usually more refined, so it may have fewer vitamins and minerals.

Cooking Tips

• Washing: Rinse Kolam rice thoroughly before cooking to remove excess starch and prevent it from becoming too sticky.
• Water Ratio: Typically, the water-to-rice ratio is about 2:1, but it can vary depending on the desired texture and the specific cooking method.

Storage

• Dry Storage: Store Kolam rice in an airtight container in a cool, dry place to maintain its freshness and prevent spoilage.
• Shelf Life: When stored properly, it has a long shelf life, but it's best to use it within a few months for optimal taste and quality.

Kolam rice is appreciated for its ability to absorb flavors well and its versatility in South Indian cuisine, making it a staple in many households.