This unpolished version of Mapillai Samba rice retains its full bran layer, making it one of the more fibre-rich traditional rice varieties in South Indian kitchens. Boiled and minimally processed, it has a distinctly chewy texture and nutty flavour that holds up well in idiyappam, kanji, or a simple rice and rasam meal. Sourced from native farms, it is left close to its natural state, with no polish or additives.
