Lal Bhaat means red rice, but this isn’t Kada rice. Hailing from regions in and around the Tapi district of Gujarat, it is a mildly aromatic rice form with a short growing season. Some of the southern Gujarati regions’ hilly terrain (that cannot hold water) is unfit to grow long-duration rice variants requiring water-logged fields. Thus, the farmers choose to sow native rice varieties that are harvest-ready under 100 days. Lal Bhaat has relatives like Kabro Dulo, Dumaniya, Saatiya, Futiya–all of whom are red rice with short growing cycles.
Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
“30 years ago, there just wasn’t enough food; by monsoons, most families would run out of grains. It was pertinent for these families to cultivate fast-growing crops. This need to have food on the plate as early as possible made them choose rice and millet varieties with short growing cycles. Hence, many rice with under 100 days of growing cycle have thrived in these Adivasi regions!” Kishorbhai Gavit, farmer, and founder of Dang-based Sanket Natural Farm and Seed Bank, explained why we still see Lal Bhaat-like native varieties of rice doing well in these regions.
Lal Bhaat is a 90-day rice that does not need fields filled with water. Instead, it is planted in rows along with Toor/pigeon peas. Companion planting helps families practicing subsistence farming grow multiple crops from their ever-dwindling land resources. It requires only 3-4 good spells of rain to grow and yield well. Since it needs little water to grow, it takes more water to cook and bloom.
“As a short-duration rice, Lal Bhaat should be an easily digestible rice, but even a minimal amount of this speckled hand-pounded rice takes time to digest, keeping us satiated for a long time. Because it keeps us full for 7-8 hours, we call it jad/strong rice. Red rice varieties hold a special place in our culture. If we don’t have them in our larder, we look for them as they are the only rice we offer to ancestors on special occasions and life events!” Nirmalaben of Lakshmi Sakhi Mandal explained the significance of Lal Bhaat.
NUTRITIONAL AND MEDICINAL PROPERTIES
- None known, as of now.
CULINARY USES
- Ideal for making Idli, Dhokla, Dosa — fermented preparations.
- Highly suitable for making porridge and khichri.
- A relatively dry rice, it makes very good tikkis or cutlets.
WHO GROWS THIS RICE & WHERE CAN I BUY?
- Lakshmi Sakhi Mandal, a women’s self-help group based in Gujarat’s Tapi district. Call Nirmalaben on +918200056604
Additional information
| Region of Origin | West |
|---|---|
| Grain Shape | medium |
| Grain Colour | Pinkish |
| Fragrance | Light aroma |
