• At PODI life, we are always looking for higher-protein, lower-GI foods (thanks to diabetes and hypertension that is so prevalent in our communities)
• Personally, we thought we might have to eat less rice altogether (GASP!) —a tall ask for people of South Indian descent! But our research showed that rice doesn’t have to be nutritionally inferior.
• These ancient grains can be deeply nourishing. But the more we learned, the more we realized this was about more than personal health.
• Ancient rices help preserve biodiversity, survive climatic disruptions, and contribute to a greener, more resilient food future.
• They allow us to stay rooted in tradition while embracing the future.

Ancient or heritage rices are traditional rice varieties that have been grown and passed down over generations, often for hundreds or even thousands of years.

• "Ancient" rices typically refer to landraces that existed long before organized crop breeding.
• "Heritage" rices may include regionally prized varieties preserved through community and culinary traditions.
• Unlike modern hybrids or genetically modified strains, these rices have not been altered for industrial agriculture.
• Each variety carries its own story, flavor profile, and unique connection to the region it comes from. 

Most grocery store white rice is bred for yield, uniformity, and shelf stability. Ancient rices:

• Vary widely in color, aroma, texture, and taste.
• May be red, black, brown, or golden—with grains that are slender or plump, sticky or fluffy, nutty or floral.
• Retain more of their natural nutrients.
• Taste different—and that's the joy of it! Nutty, earthy, mildly sweet, or floral—each one brings a new experience to the plate.

Yes. Most ancient rices are naturally rich in fiber, iron, antioxidants, and essential minerals.

• Unpolished varieties like Poongar, Kaatu Yaanam, and Karuppu Kavani retain their bran layer, where most nutrients reside.
• Black and red rice varieties are rich in anthocyanins—the same pigment found in blueberries.
• Higher fiber content and complex carbs slow digestion, leading to a lower glycemic index (GI).
• Many varieties contain more protein, making them more satisfying and sustaining.

• They are grown using low-input, traditional farming methods.
• Require less water and tolerate erratic weather.
• Thrive without synthetic fertilizers or pesticides.
• Preserve genetic diversity and farming system resilience.

Most ancient rices are open-pollinated and regionally adapted. They don’t rely on commercial seed systems or monoculture practices, and farmers often save their own seeds season to season. By choosing these varieties, we help protect agricultural biodiversity and reduce dependence on a few commercial hybrids.

• Not at all. No special equipment needed.
• These rices can be cooked just like any other grain. A rice cooker, pressure cooker, or stovetop pot will all work. Some varieties benefit from soaking to reduce cook time and enhance texture.
  
  

• They can, depending on the type and whether they've been polished or semi-polished.
• Soaking from 6 hours to overnight is recommended.
• Expect anywhere from 25 to 45 minutes to cook depending on the variety and method.

Taste and texture are your best guides.

• Some varieties stay slightly chewy; others soften more fully. Look for tender grains that retain their shape and aroma.
• Texture depends on the rice’s amylose and amylopectin content:
• High-amylose rices (like Athur Kichili Samba) cook fluffy and separate.
• Low-amylose rices (like Karuppu Kavuni) are dense and chewy.
• Poongar and Kaatu Yaanam fall in between—yielding, hearty, and satisfying.

• Use it as table rice. Soak for 30 minutes and cook with 1:2 water. Fluffy, lightly chewy, ideal with South Indian meals.

Needs a long soak (4–6 hours) and longer cook time. Great for rustic one-pot meals or kanji (porridge).

•  Soak 4–6 hours. Best semi-polished. Great for idli/dosa batter, or simple rice and dal meals.

•  Soak overnight. Cooks best with 1:3 water. Naturally sweet and chewy—ideal for puddings or sweet breakfasts.

Absolutely! These grains are incredibly versatile. Use them in:

• Pilafs, risottos, rice salads
• Idlis, dosas, puttu
• Sweet puddings or porridges
• Upma-style stir-fries and kanji
• Grain bowls/buddha bowls
• Toss them in salads as crispy crunchy podi rice clusters!!
• Use in your burritos
• Use everywhere you use white rice basically :)

Store in an airtight container in a cool, dry place. Because they are minimally processed, they should be used within 6-9 months for best flavor. You can extend their life by storing in a refrigerator!

• Ancient rices are often grown by small-scale farmers using traditional methods.
• They have lower yields, require more care, and are harvested and processed in smaller batches.
• Your purchase supports sustainable agriculture, biodiversity, and heritage foodways.
• We know how precious this rice is - so we vacuum seal each bag and double bag it for you - so we can preserve it's freshness a little longer!