Buddha Ratna Rice

Listing ID #5805611

Buddha Ratna's cultivation dates back to 600 BC and grains similar to Basmati Rice have been excavated at Aligarhwa Siddhartnagar - identified as the territory of Buddha's father, King Shuddodhan.
Fa-Hsein, a Chinese Buddhist monk who traveled to Ancient India to acquire Buddhist texts during the 5th Century BC, notes in his travelogues that when Gautama Buddha visited Kapilvastu for the first time after attaining 'enlightenment', he was stopped by villagers who asked him for 'prasad. Lord Buddha blessed the villagers of Kapilvastu with grains of Buddha Ratna, asking them to sow it in a marshy place. "The rice will have typical aroma which will always remind people of me," he said. This rice variety, if -own elsewhere, loses its aroma and quality.
Buddha Ratna was so coveted by the British East India Company, that they built four reservoirs at Bajha, Marthi, Moti, and Majhauli to produce Buddha Ratna Rice in a large quantity and transported it to England from Uska-bazar mandi, passing through Dhaka (now in Bangladesh) via sea route. Due to increasing demand of Buddha Ratna Rice they later captured the land around Kapilvastu, and established Birdpur and Alidapur states for Buddha Ratna Rice production. After independence, Uska-bazar mandi became nonfunctional due to negligence. This led to a fall in production of Buddha Ratna Rice and it became the famous lost rice of India.

Cooking Instructions:

• Soak rice in water for half an hour & then rinse
• Add rinsed rice and water to the rice cooker in ratio IN 2:1
• Cook the rice as per your cooker manual
• Leave the cooked rice in cooker for 5 mins. with lid closed
• Fluff & serve.

To experience maximum aroma, cook in an open vessel with a lid.

Buddha Ratna Rice Region
Buddha Ratna Rice originates from the land of Budhha - Kapilvastu - presently, Siddharth agar district in Uttar Pradesh, India. Its aroma is said to be the gift of lord   buddha. Buddha Ratna Rice was given the Geographical indication (GI) tag in 2013 to define the extremely limited geographical area of origin.
Buddha Ratna's cultivation dates back to 600 BC with its grains being found at excavation sites in Aligarhwa, Siddhartha nagar - identified as the territory of buddha's father, King Shuddhodhan.
Buddha Ratna Rice Indulgence
Buddha Ratna Rice outshines the most preferred dehradun basmati in many quantity traits including the primary traits - aroma as elongation after cooking - a trait that is the second maror determinant of prices in the international market - is also 40 % greater than basrnati. cooked rice is soft, Fluffy, more palatable & digestible as compared to other rice variety Buddha Ratna Rice is a diabeties friendly rice with low glycernic index.
causing a slower & lower rise in blood sugar levels Buddha Ratna Rice is the healthy choice for rice lovers.
History
Fa-Hien, a chinese took who travelled to Odd during the 5th century . BC.Notes in the travelogues that lord budha blessed the villagers of kapilvastu with grains of Buddha Ratna Rice, asking them to sovv it in a marshy place "he said. This variety, if grown elsewhere. loses its aroma & quality. Buddha Ratna Rice was so coveted by the British east India company, that they captured the land around kapilvastu & established Birdpur (Siddhart nagar) district of Buddha Ratna Rice production. It became the famous lost rice of India.