Ambemohar is considered as one of the most fragrant varieties of rice. Along with its pleasing aroma, it also has an ambrosial quality linked to the king of fruits, ‘mango’. Thus, while eating, this variant stirs up divine memories of a mango blossom. Here, we dish out on what makes this rice so special.
Setting it apart
The word “ambe” means mango in Marathi dialect, the native language of Maharashtra where it is grown. The distinctive flavour of Ambemohar rice makes it superior to its aromatic counterparts. When cooking this rice, the air is filled with its inviting scent, thus setting the mood for an enjoyable meal.
Cultivation and Production
This rice variety is cultivated and developed in the base, at the foothills of the mountain range of Maharashtra. The rice has been harvested since long, and at one time, more than 50,000 tons of this variant was once produced in the Mulshi near Pune district.
Characteristics of the rice
Ambemohar is low-yielding compared to other rice variants. It is about (1.9 ton/h), the grains are short in size (approximately 5.5 mm) and their width is (approximately 2.2 mm).
The weight of this rice grain, however, is high. The fragile short grains of Ambemohar rice look round and small. They fluff-up once cooked and tend to get glued (stuck) together. They easily break and so are considered ideal for elders and kids.
Considered good for health, this rice is a rich source of energy and essential vitamins. The strong mangoish aroma makes it a little sweet to taste; an added feather to its cap, making it a pleasure to eat!
|NUTRITIONAL INFORMATION PER 100G. *|
|Vitamin B1||0.19 mg|
|Saturated Fat||0.3 mg|
|Poly Unsaturated Fat||0.3 mg|
|Monosaturated Fat||0.3 mg|
Source: The Organic Garden
Cooking Time and Method
Being a short grain rice variant, it has to be washed with water 2-3 times if you don’t want your rice to be sticky. This will do away with the extra starch. Once washed, take about 2 cups of water to one cup of rice and cook it. Let it simmer for around 20 minutes. This variety does not take much time to cook so keep a watch when it is on heat. Finally, throw away the water to get the rice with a gentle perfume.
|AMBEMOHAR||PRESSURE COOKING||PAN METHOD|
|Quantity||1 cup||1 cup|
|Water||2 1/2 cups||2 cups|
|The ratio of rice and water||1:2||Enough to cover the rice|
|Pressure release||1-2 whistles, 7-8 Minutes||8-10 minutes|
|Results||Perfectly cooked rice||Drain the excess water to avoid sogginess|
Ambemohar is essentially healthy and like its counterpart Basmati rice (GI Index 52) it is suitable for those following a specific diet. However, medical intervention may be required if you are embarking on having this staple after any illness.
Recipes with Ambemohar rice
There are two main recipes that are specifically cooked with Ambemohar rice, although, this rice variety can be used for other rice preparations too.
|Ambemohar Paddu Rice|
|Ambemohar Masala Bhaat|
|Kanji for kids and all those recuperating from illness|
|Used to make a batter for crisp dosa and fluffy idlis|
|Used to prepare festival food during Pongal, phirni, kheer|
|Ideal for Bengali dishes as well as in the native Maharashtrian cooking|
|Aromatic savoury rice dishes|
Finally, try to bring home the Ambemohar rice variety for its health benefits from your culinary needs. Keep aside this variant for those special occasions like weddings and festivals. Pull it out of the kitchen shelf while making pulao and other aromatic rice dishes and let its aroma flow through the air bringing in a sense of happiness and joy.
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