Stony Ambemohar Rice
What is it?
Stony Ambemohar is a distinct and highly nutritious variety of Ambemohar rice. It is usually sold unpolished as a whole grain and is locally known as ‘Khadkya’ in Marathi. Although it belongs to the wider Ambemohar family, Stony Ambemohar is prized for its high mineral content—particularly iron and calcium—and is traditionally associated with bone-strengthening and healing properties. Unlike the more commonly available polished Ambemohar, which is grown mainly for its fragrance, this variety is appreciated for being a more nutrient-dense form of Ambemohar rice.
Ambemohar rice is well known for its natural sweetness and characteristic aroma. The grains are short and white, and when cooked, they release a fragrance often compared to mango blossoms. The rice is favoured for its soft texture and pleasant chew. Stony Ambemohar also has a gentle, sweet aroma that becomes more pronounced after cooking. Its flavour is delicate, with floral notes and a subtle, almost buttery taste.
What other names does it have?
Botanical Name: Oryza sativa
Regional Names: Khadkya(Marathi)
When is it in season?
Where is it found?
Stony Ambemohar is primarily found in the Sahyadri range (Western Ghats) of Maharashtra, India, particularly in the hilly Maval region near Pune. It is grown at higher altitudes and is traditionally cultivated using natural, chemical-free methods. The soils in this region are acidic, with a pH ranging from 5.5 to 6.7, and are rich in iron and aluminium. They vary from red to reddish-brown silty soils to black, clay-rich soils.
Cultivation begins after the first rains in June. This is a rainfed crop, relying on the monsoon as well as water that flows down the surrounding hills. In addition, the Mula and Mutha rivers, which pass through the Mulshi region, help maintain soil moisture and water levels. This sustained dampness is essential for successful rice cultivation. Source.
What is its history/cultural significance?
The rice thrives in Mulshi taluka, which is surrounded by the Sahyadri range. According to local communities, it has been cultivated in this region for centuries and was historically served at important feasts and celebrations during the time of Peshwa Baji Rao. Within indigenous knowledge systems, Stony Ambemohar is regarded as a rice that supports bone healing. It is also considered beneficial for restoring energy and is traditionally consumed during periods of illness, such as fevers. Thus, it is often referred to locally as an “immunity rice.”
How can you use it?
To use Stony Ambemohar rice, soak the grains for 3-4 hours and then drain the water. In a thick-bottomed pot, bring three cups of water to a boil for every one cup of raw rice. Add the rice and cook in an open vessel. If the rice has been soaked, it will take approximately 20 minutes to cook; if unsoaked, it may take up to 40 minutes.
The rice should not be washed excessively, as this can reduce its aroma. The water used for soaking can also be reused as a hair rinse. Cooking the rice in an open pot rather than a pressure cooker helps preserve its natural fragrance.
What states can I find it in?
What parts of the plant are edible?
Grain
Is it nutritious?
Stony Ambemohar rice is rich in calcium, iron, zinc, and sodium. Source
How do you store it?
Store in an airtight container in a cool, dry place.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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