Immunity Booster.
Traditional Naga Sticky Rice,
Sourced from Small Scale practising Natural Farming from Nagaland.
Sticky Rice is celebrated across Naga Cuisine in folklore food, medicine, fermented foods. Naga Sticky rice is widely used in building traditional tribal houses.
Theja's Naga Sticky Rice
Naga Sticky Rice.
Grown in Nagaland by PGS certified groups of 100+ small scale farmers. Sticky Rice is celebrated across Naga Cuisine in
folklore & fermented foods.Grown by Small Scale Farmers near Kohima, Nagaland. Harvested during November. Theja is the young entrepreneur who helps us with the farmer liasoning and community mobilisation. Theja is a dynamic youth, who works hard at impacting the lives of farmers.
Manually Cleaned & Sorted by Women Farmers.
Naga Women farmers clean the rice together and bring it upto good quality, manually cleaning out stones, husk, straw, dust, seeds. etc.
In Mumbai, our women super ladies at the backend clean rice, and do another layer of manual cleaning of the rice.
Served with traditional Naga Akhuni. Boiled Rice served with Dal,Vegetable Curry, Soup, Khichdi, Salads, Risotto, Pancakes, Rice Cakes, Idli, DosaBatter & Desserts like Kheer, Paysum, Sweet Pancakes etc.
Rice Cooker Cooking Instructions:
Steps 1: Measure 2 cups of rice & 2 1⁄2 cups of water into rice cooker. Allow rice to stand & soak for 30 mins to 4 hrs hours. Longer you wait, the more authentic your sticky rice will taste.
Step 2: Toss in 1/2 teaspoon of salt, close lid & turn on rice cooker. Cook rice for 15 to 20 mins.
Step 3: Allow it to stand for 5 mins before serving.Sticky Rice Risotto Wash 1 cup Rice, Pressure cook or Soak for ½ to 1 hour or cook in a covered container till soft & done. Make Cashew cheese for the Risotto by blending together ½ cup soaked Cashews & 2 tbsp miso paste (optional) with enough water to make a smooth paste. If you don't have miso you could use 2 tbsp nutritional yeast, or leave it out altogether & just use the cashew paste. To any 1 tsp Cold-pressed oil in a saucepan, Add 3 finely chopped onions, season with some Salt, Red Pepper Flakes & Ground Black Pepper & saute until softened, about 3 to 4 minutes. Add 1 tsp minced garlic, saute for a few seconds, then add 12 sliced button mushrooms. Turn up the flame to medium-high & cook until the mushrooms have taken on a nice sheen. Add the rice, season with more salt & pepper to taste & saute for a minute. Now add 1/2 cup of water & let it cook until the water evaporates, stirring frequently. Just before thE rice dries completely, add another 1/2 cup of water. Repeat, stirring the Risotto frequently, until the rice is cooked. Add Cashew Cheese & mix well. The Risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed. Now heat 2 tsp of oil in another saucepan, saute 1 sliced onion & 1 tsp jaggery powder with a pinch of salt, until the onions turn golden brown. Top the Risotto with the caramelized onions. Serve hot.
Prevents cardiovascular diseases, cancer, inflammation and
allergy. Rich in flavonoids. Reduces the risk of certain cancers. Contains essential amino acids or plant- based protein for vegetarians or vegans.Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.