Doodh Malai, literally means milk and cream gets its name from creamy milky taste and appearance of its kanjee/pej/conjee the tribal families drink as food and remedy. “Doodh-Malai rice is often confused with Indrayani as they look the same, but one needs to be aware that these are two distinct varieties and Doodh Malai is the rice of Dangs,” cautioned Kishorbhai Gavit, farmer and founder of Sanket Natural Farms and Seed Bank. The cover image 1 [by Parishruti Hazarika] is in fact of Indrayani, sourced in Mumbai in 2019.
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Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
We had some difficulty distinguishing Doodh Malai and Indrayani as both are both improved varieties. Indrayani in particular is a variety derived from crossing IR8 (for drawf size) and Ambamor (for scent)–IR varieties having been developed at the IRRI or International Rice Research Station in Manila, the center that released nearly all Green Revolution varieties. Doodh Malai, too, may similarly be a cross, but we choose to include it here because as we understand it has been cultivated by farmers in Dang for a few decades, without fertilizer or pesticide inputs. As such, it may be one of those seeds that is on its way to becoming “desi” for this reason alone.
Note that many rices with women’s names, like Indrayani, Jaya and so on, are often agricultural research station-released improved varieties. How they are grown rather than what they are may become the determinant of whether we adopt them as desi or not.
Doodh Malai has 100 days growing cycle, is mildly aromatic and capable of growing on any terrain with adequate water. It does not require waterlogged fields but doesn’t complain even if the fields remain filled with water.
NUTRITIONAL AND MEDICINAL PROPERTIES
- Doodh Malai grains are soft and easy to digest hence, they are preferred as pej/congee rice.
CULINARY USES
- One might want to lean towards Krishna Kamod for all the allure it holds, but the easy digestibility of Doodh Malai nudges its patrons to choose this long slender grained rice for making ceremonial pulaos and other rice dishes like Kheer, Doodhpak or enjoy it as simple table rice.
WHO GROWS THIS RICE & WHERE CAN I BUY?
We have sourced both rices from farmers in Dang and Indrayani is available in cities, too–but we will add purchasing information once we have a firmer basis for distinguishing these rices and confirming their “desi” status.
SOURCES & FURTHER READING
- n/a
Additional information
| Region of Origin | West |
|---|---|
| Grain Shape | medium |
| Grain Colour | White |
| Fragrance | Light aroma |
