Ambemohar Rice Wiki

• Origin: Maval region, Pune District, Maharashtra, India
• Available Rice Colors: Unpolished: Brown & Semi-Polished: Off-White
• States in which it grows: Maharashtra, Goa
• Community that grows it: Traditionally cultivated by local farming families in the Maval region for generations
• Traditionally used for: Daily-use rice, pulao, vaangi bhat, sweets, dumplings, rice paper, modak, dosa-idli, Chinese fried rice, khichdi, and masala bhat
• Medicinal Properties: Good for pregnant women, strengthens muscles, low glycemic index, beneficial for weight loss and diabetes management; rice is rich in Vitamin B complex and potassium
• Nutritional Profile: Rich in fiber, vitamins, and minerals; provides sustained energy and is particularly beneficial for children and the elderly due to its tendency to break easily and stick together. The rice variety has a GI Tag.
• Timeline: Cultivated for centuries in the Maval region, supported by local agricultural practices and historical significance, notably favored in the courts of Chatrapati Shivaji Maharaj and Bajirao Peshwa.
  

Morphological Characteristics:

• Size: Short
• Shape: Long and slender grains
• Aroma: Exceptionally fragrant, reminiscent of mango blossoms
• Polished State: Available in unpolished and semi-polished varieties
• Colour: Unpolished: Brown & Semi-Polished: Off-White

• Status: The rice has been cultivated traditionally but requires ongoing efforts to preserve its unique cultivation methods and support local farmers.
• As a community, can we save it? Yes, by promoting its heritage, health benefits, and advocating for sustainable farming practices.
• What can people do for it? Support local farmers in Maval, choose Ambemohar Rice over commercial varieties, and raise awareness about its unique flavor, nutritional benefits, and cultural significance.

Recommended Dishes (Unpolished & Semi-Polished):

• Sushi
• Arancini
• Gluten-free Udon Noodles
• Gluten-free Baos
• Vapholya (traditional dish for Makarsankranti)
• Soft Idlis
• Crispy Dosas
• Khichdi

Usage: Cooking Instructions

• Unpolished: Soak for 3-4 hours, then drain; Boil 3 cups of water for 1 cup of raw rice; Cook for 25 minutes if soaked, 45-55 minutes if unsoaked; use an open vessel to maintain aroma.
• Semi-Polished: Soak for 20 minutes, then drain; Boil 3 cups of water for 1 cup of soaked rice; Cook for 20 minutes if soaked, 30 minutes if unsoaked; use an open vessel with a lid instead of a pressure cooker to avoid loss of aroma, nutrition, and taste.
• Additional Notes: Avoid excessive washing to retain nutrients; the soaked water can be used as a natural hair rinse or fertilizer.