Kaima Rice
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Aromatic short-grain Kaima rice layered with spicy fried fish and a rich masala of fried onions, tomatoes, and cashews. This Malabar specialty from Kerala is a true celebration of coastal flavors.
A fragrant and flavorful biryani from the Malabar coast of Kerala. Tender mutton is layered with short-grain Kaima rice, fried onions, and aromatic spices, then slow-cooked to perfection. A true festive delight.
A fragrant one-pot meal from the Malabar coast, this biryani features short-grain Kaima rice, mixed vegetables, and a unique blend of spices cooked with coconut milk. A true taste of Kerala.
A fragrant and flavorful biryani from the Malabar coast of Kerala. Made with unique short-grain Kaima rice, tender chicken, and a rich masala of fried onions, this dum-cooked classic is a true celebration of coastal flavors.
Yes, Kaima rice is a healthy source of energy that is naturally low in fat and cholesterol-free. It is easily digestible, making it a gentle option for the digestive system while providing essential carbohydrates for daily activity.
A 100g serving of Kaima rice contains approximately 355 calories and 79g of carbohydrates. It also provides about 6.5g of protein and a very low fat content of 0.7g, making it a high-energy grain.
Yes, Kaima rice is naturally gluten-free. It is a safe and excellent carbohydrate source for individuals with celiac disease or those following a gluten-restricted diet.
Kaima rice can be part of a weight loss diet if consumed in moderation, as it is very low in fat. However, because it is high in calories and carbohydrates, portion control is essential compared to high-fiber alternatives like brown rice.
Diabetics can consume Kaima rice, but it should be eaten in controlled portions due to its high carbohydrate content. Pairing it with fiber-rich vegetables and lean proteins can help slow down glucose absorption and manage blood sugar levels.
To cook Kaima rice, use a ratio of 1 cup of rice to 2 cups of water. Rinse the rice well, bring the water to a boil, add the rice, and simmer on low heat for 10-12 minutes until the water is fully absorbed and the grains are fluffy.
Kaima rice, also known as Jeerakasala, is a short-grain rice known for its intense, pleasant aroma and slightly nutty flavor. It has a delicate texture that remains firm and non-sticky when cooked properly.
Kaima Rice is a versatile ingredient found in cuisines around the world. With 355 calories per 100g and 6.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Yes, Kaima rice is a popular alternative to Basmati, especially in South Indian cuisine. While it is a short-grain variety unlike the long-grain Basmati, it offers a unique fragrance and superior flavor absorption that is highly prized for biryanis.
Store Kaima rice in an airtight container in a cool, dry, and dark place to preserve its distinct aroma and prevent spoilage. When kept away from moisture and pests, it can remain fresh for up to 12 months.
Kaima rice is the traditional choice for Malabar and Thalassery biryanis. Its ability to absorb spices without becoming mushy also makes it ideal for ghee rice, payasam (pudding), and various festive rice dishes.