Mullankaima Rice

This heritage rice from Wayanad, Kerala, lends itself beautifully to biryanis, payasams, and appams.
RICE
BOILING
PRESSURE- COOKING
STEAMING
Photo via Bio Basics

What is it?

Mullankaima rice, also spelled ‘Mullan Kaima’, is a traditional aromatic rice variety native to the Wayanad region in Kerala. It is a short- to medium-grained rice known for its creamy, sticky texture and rich aroma when cooked. The rice gets its name from the Malayalam word ‘mullan’, which means ‘thorn’, referring to the sharp bristles or awns found on its husk. These awns not only give the rice its distinctive appearance but also serve a practical purpose by helping to protect the grain from birds. When cooked, Mullankaima rice gives off a deep, nutty fragrance and a soft mouthfeel, making it apt for special dishes like Malabar biryani, pal payasam (rice pudding), curd rice, and appams.

What other names does it have?

Botanical Name: Oryza sativa L., under the subspecies indica

Regional Names: Mullan kaima (Malayalam)

When is it in season?

YEAR-ROUND

Where is it found?

Mullankaima rice is grown during the Samba season, which begins around July and continues through to January. The rice is typically harvested between December and January and becomes available in markets from May, once it has been fully dried, processed, and polished (or sold unpolished for more traditional uses). The growing cycle is a long drawn one, usually lasting over 140 days, which is characteristic of many heritage rice varieties that develop more slowly but produce richer flavours and nutritional value once cooked.

 

This rice is almost entirely cultivated in the Wayanad district in Kerala, where the hilly terrain, laterite-rich soils, and heavy rainfall provide ideal conditions for its growth. Mullankaima thrives in moderately acidic, well-drained red or loamy soils. It is not a wild or foraged crop; rather, it is carefully cultivated by tribal and small-scale farmers using traditional farming methods.

What is its history/cultural significance?

Mullankaima rice has been a part of life in Kerala for generations, especially during festivals, religious rituals, and family gatherings. Often referred to as the “King of Rice” in local culture, it holds a place of pride in traditional cuisine. Mullankaima rice is ideal for both sweet and savoury recipes.

 

What sets the rice apart is the way it is cultivated and preserved. It is primarily grown by indigenous farming communities in the hilly regions of Wayanad, using traditional agricultural methods. These farmers have played a vital role in protecting this heirloom variety, especially as many traditional rice types have been lost to modern, high-yielding varieties. Efforts by local communities, with support from organisations like the M.S. Swaminathan Research Foundation (MSSRF), have been instrumental in preserving Mullankaima rice. Initiatives such as the Rice Seed Village programme encourage seed sharing, promote the cultivation of native rice varieties, and support environmentally conscious farming practices. Source 

How can you use it?

Mullankaima rice is ideal for dishes like Malabar biryani, pal payasam, curd rice, and appams, thanks to its soft, slightly sticky texture and distinct aroma. For cooking, use 2 to 2.5 cups of water for every cup of rice when making biryani or pulao, where you want the grains to remain separate. For payasam or other softer preparations, increase the quantity of water to 3 to 3.5 cups. Rinse the rice gently. Leaving a bit of starch imparts a rich, creamy consistency to the dish. 

What states can I find it in?

Kerala

What parts of the plant are edible?

Grain

Is it nutritious?

Nutritionally, Mullankaima rice stands out when compared to commercial white rice that is often polished and processed.It contains significantly higher amounts of iron (around 2.3 mg per 100 g, compared to 0.65 mg in regular rice), calcium, magnesium, and zinc. Source

How do you store it?

The rice should be kept in an airtight container, stored in a cool and dry place, and protected from sunlight and moisture. If you’re buying the unpolished variety, storing it in cloth or jute sacks is ideal, as it allows for airflow while keeping pests out. Traditional methods, such as adding dried neem leaves or using clay pots, are still used by some households to protect the rice from insects. Mullankaima rice generally lasts for up to a year when stored well, though it is best consumed within 6–9 months for its full aroma and flavour.

Bio Basics: Sourcing Organic Produce and Heritage Grains from Across India, The Locavore

A page by Bio-Basics on Mullankaima rice. 

Puttu and Payaru Recipe by Forgotten Greens 

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