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Rice grains beside a stainless steel dabba on a warm kitchen table

The daily rice choice

Most rice packs tell you what’s inside. We help you decide what to cook.

Before we tell you about our rice, we want to know how your week looks. Answer 5 quick questions and we’ll match you to the one right recipe that fits your kitchen.

Eleven recipes. Find the one that fits your need and then unlock a little surprise.

Breakfast, lunchbox, dinner, weekend - each with the right rice and prep times. Your answers put the most relevant recipe first. If that’s not enough, we’ve got more waiting for you.

Mysore Mallige idli served with chutney
Morning Magic
A warm Navara rice comfort bowl
Gentle & Nourishing
Coconut milk red rice porridge
Coconut Comfort

Peek Inside

Morning

Start the night before, eat well in the morning.

Soft idlis, crispy dosas, and a warm milk porridge.

Lunchbox

Rice that’s still good at 1pm.

Lemon rice, curd rice, and a one-pot khichdi.

Weekend

When you have time to actually cook.

Biryani, pulao, kheer, and ghee rice.

People harvesting rice at Beforest's Hyderabad Collective
Rice harvest at Beforest’s Hyderabad Collective.

Tell Me More About the Rice

Native Rice. Grown carefully. Processed gently.

No pesticides or chemical inputs. Semi-polished - so the grain keeps more of what nature put in it. No fillers, no preservatives, no blending. Just the rice, as it was grown.

It comes from a regenerative farming collective in Hyderabad - land that’s farmed with the intention of lasting, not just producing. Close enough that you could visit.

Choose rice with a source you can name!

  • 01Single origin ingredient
  • 02No pesticides or chemical inputs
  • 03Semi-polished grain
  • 04No fillers or preservatives
  • 05Grown at the Hyderabad Collective - a regenerative farm

Unlocked guide

Eleven rice moments for the way your week actually cooks.

Browse all eleven recipes for mornings, lunchboxes, dinners, and slower weekend tables.

Bewild Mysore Mallige rice pack
Bewild rice field guide 11 recipes

Inside your guide

Morning Magic

Mysore Mallige Idli

The idli that rises the way it is supposed to. Airy, light, and melts before you need to chew.

Mysore Mallige Idli prepared and ready to serve
Active time30 minutes (steaming)
Total time9-13 hours total (includes overnight ferment)
RiceMysore Mallige Rice
Plan ahead

Soak the rice and dal in the evening. Grind and ferment overnight. The batter is ready to steam first thing in the morning - 10 minutes from batter to table.

Ingredients

  • Mysore Mallige Rice - 4 cups
  • Split urad dal - 1 cup
  • Thick poha - 1 cup
  • Sabudana (sago) - 1/2 cup
  • Fenugreek seeds - 1 tbsp
  • Salt - to taste
  • Water - as needed
  • Oil or ghee - for greasing moulds

Method

  1. Soak rice and sabudana together for 5-6 hours.
  2. Soak urad dal and fenugreek together for 4-5 hours.
  3. Grind urad dal to a smooth, fluffy batter, adding water slowly.
  4. Grind rice, poha, and sabudana to a smooth batter separately.
  5. Mix both batters together, add salt, and adjust to a slightly thin consistency.
  6. Cover and ferment for 8-12 hours until the batter has doubled.
  7. Grease idli moulds with oil or ghee. Pour the batter and steam for 10-12 minutes.
  8. Check with a toothpick; it should come out clean. Rest for 2 minutes before unmoulding.
  9. Serve hot with coconut chutney, sambar, or milagai podi and ghee.
Rice fact

Mysore Mallige is named after jasmine in Kannada for its delicate floral aroma. Bewild grows this rice at Beforest's Hyderabad Collective and keeps it semi-polished.

Cook's note

Add water to the urad dal in very small amounts while grinding. The batter should be thick, white, and fluffy rather than runny.

Serve it with

Fresh coconut chutney, sambar, or milagai podi mixed with ghee.

Keep for later

Fermented batter keeps refrigerated for 3-4 days. Re-steam stored idlis for 2-3 minutes before serving.

Lunch Hero

Mysore Mallige Lemon Rice

Bright, tangy, fragrant with curry leaves and turmeric. The lunchbox rice that actually disappears.

Mysore Mallige Lemon Rice prepared and ready to serve
Active time15 minutes
Total time15 minutes (use leftover or pre-cooked rice)
RiceMysore Mallige Rice

Ingredients

  • Cooked Mysore Mallige Rice - 2 cups
  • Lemon juice - 3 tbsp, adjust to taste
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Chana dal - 1 tbsp
  • Urad dal - 1 tsp
  • Dried red chillies - 2
  • Green chillies - 1-2, slit
  • Curry leaves - 8-10
  • Roasted peanuts - 2 tbsp
  • Oil - 1 tbsp
  • Salt - to taste
  • Fresh coriander - for garnish, optional

Method

  1. Heat oil in a wide pan. Add mustard seeds and let them splutter.
  2. Add chana dal and urad dal. Fry on medium heat until golden.
  3. Add dried red chillies, green chillies, and curry leaves. Saute for 30 seconds.
  4. Add turmeric powder and stir quickly for 10 seconds.
  5. Add the cooked rice and roasted peanuts. Toss well on medium heat until evenly coated.
  6. Remove from the heat. Add lemon juice and salt. Mix gently without crushing the rice.
  7. Taste and adjust the lemon and salt. Garnish with coriander and serve warm or at room temperature.
Rice fact

Mysore Mallige holds its structure after cooking and cooling, helping the grains stay separate when tossed with lemon and tempering.

Cook's note

Always add lemon juice off the heat so it stays bright rather than turning bitter.

Serve it with

Pack with curd, cucumber raita, roasted papad, or a boiled egg.

Keep for later

Ideal for the lunchbox. Refrigerate for up to 2 days and add fresh lemon after reheating.

Cool & Creamy

Mysore Mallige Curd Rice

The rice that fixes a hot day, a long week, and an empty fridge all at once.

Mysore Mallige Curd Rice prepared and ready to serve
Active time10 minutes
Total time10 minutes (with pre-cooked rice)
RiceMysore Mallige Rice

Ingredients

  • Cooked Mysore Mallige Rice - 2 cups, slightly warm
  • Fresh curd or yoghurt - 1 cup
  • Milk - 3 tbsp, to loosen the curd
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Green chilli - 1, finely chopped
  • Ginger - 1/2 inch, finely chopped
  • Hing - a pinch
  • Curry leaves - 6-8
  • Oil or ghee - 1 tsp
  • Pomegranate seeds - 1 tbsp, optional
  • Fresh coriander - a few leaves, optional
  • Salt - to taste

Method

  1. Mash the warm cooked rice lightly with the back of a spoon, just enough to soften it without making a paste.
  2. Mix in the curd and milk, then season with salt. The consistency should be creamy and soft; add more milk if needed.
  3. Heat oil or ghee in a small pan. Add mustard seeds and let them splutter.
  4. Add urad dal, green chilli, ginger, and curry leaves. Saute for 30 seconds until fragrant.
  5. Pour the tempering over the curd rice and mix gently.
  6. Serve at room temperature or slightly chilled. Top with pomegranate seeds and coriander if using.
Rice fact

The soft, semi-polished Mallige grain absorbs curd gradually and stays creamy rather than becoming watery immediately.

Cook's note

Mix curd into rice while it is slightly warm, not hot or cold. Add milk when the curd is sour or the mixture becomes too thick.

Serve it with

Mango or lemon pickle, roasted papad, and pomegranate added just before eating.

Keep for later

Keeps refrigerated for up to 2 days. Stir in a splash of milk before eating.

Simple Luxury

Mysore Mallige Ghee Rice

When the best meal is also the simplest one. Fragrant, golden, and done in 25 minutes.

Mysore Mallige Ghee Rice prepared and ready to serve
Active time25 minutes
Total time55 minutes including soak
RiceMysore Mallige Rice
Plan ahead

Soak the rice for 30 minutes before cooking. Everything else is done in 25 minutes.

Ingredients

  • Mysore Mallige Rice - 2 cups, soaked for 30 minutes and drained
  • Water - 3.5 cups
  • Ghee - 3 tbsp
  • Onion - 1 large, thinly sliced
  • Cashews - 12-15
  • Bay leaf - 1
  • Cardamom - 3 pods
  • Cloves - 4
  • Cinnamon - 1/2 inch
  • Salt - to taste
  • Fresh mint - a small handful, optional for finishing

Method

  1. Heat ghee in a heavy-bottomed pot. Fry the cashews until golden, then remove and set aside.
  2. In the same ghee, add bay leaf, cardamom, cloves, and cinnamon. Let them sizzle for 30 seconds.
  3. Add the sliced onion. Cook on medium heat for 8-10 minutes until soft and lightly golden.
  4. Add the soaked and drained Mysore Mallige Rice. Stir gently to coat it in the ghee and spices for 1 minute.
  5. Add water and salt. Bring to a boil.
  6. Cover tightly and cook on the lowest heat for 15 minutes. Do not lift the lid.
  7. Rest for 5 minutes before opening. Fluff gently with a fork.
  8. Top with fried cashews and a few mint leaves. Serve immediately.
Rice fact

Ghee draws out the jasmine-like fragrance of Mysore Mallige as the grain cooks.

Cook's note

Use 1.75 cups water per cup of soaked rice and keep the lid closed during the 5-minute rest.

Serve it with

Dal, paneer masala, chicken curry, cucumber raita, or a simple papad.

Keep for later

Refrigerate for up to 2 days. Reheat with a splash of water and a small spoon of ghee.

Weekend Royalty

Mysore Mallige Biryani

One pot. The jasmine aroma of Mysore Mallige fills the house when you open the dum. That is how you know it is ready.

Mysore Mallige Biryani prepared and ready to serve
Active time35 minutes active
Total time1 hour 20 minutes total (includes 30 min soak and 10 min rest)
RiceMysore Mallige Rice
Plan ahead

Soak the rice 30 minutes before cooking. The active cooking is about 35 minutes; allow another 10 minutes of rest after dum for the best result.

Ingredients

  • Mysore Mallige Rice - 2 cups, soaked for 30 minutes and drained
  • Water or light stock - 3 cups
  • Ghee - 3 tbsp
  • Onions - 2 large, thinly sliced
  • Tomatoes - 2, chopped
  • Ginger-garlic paste - 1.5 tsp
  • Green chillies - 2, slit
  • Curd or yoghurt - 1/4 cup
  • Turmeric - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Bay leaf - 1
  • Cardamom - 2 pods
  • Cloves - 4
  • Cinnamon - 1 inch
  • Star anise - 1
  • Fresh mint and coriander - a large handful
  • Saffron - a pinch soaked in 2 tbsp warm milk, optional
  • Salt - to taste

Method

  1. Heat ghee in a heavy-bottomed pot. Add the whole spices and let them sizzle for 30 seconds.
  2. Add the sliced onions. Cook on medium heat for 12-15 minutes until deep golden. Remove half and set aside.
  3. Add ginger-garlic paste and green chillies. Cook for 2 minutes.
  4. Add tomatoes and cook until soft, about 5 minutes. Add all the powdered spices and stir.
  5. Add curd and cook for 3 minutes until the masala comes together.
  6. Add the soaked Mysore Mallige Rice. Toss gently to coat it in the masala for 1 minute.
  7. Add water or stock and salt. Bring to a boil, then reduce to the lowest heat.
  8. Scatter mint, coriander, and the reserved golden onions on top. Drizzle with saffron milk if using.
  9. Cover tightly with a heavy lid or seal with dough. Dum cook for 18-20 minutes.
  10. Rest for 10 minutes before opening. Fluff gently with a fork and serve with raita and pickle.
Rice fact

The jasmine-like fragrance of Mysore Mallige deepens during dum cooking and gives this biryani a recognisable aroma.

Cook's note

Do not rush the onions. A tight lid or a clean kitchen towel under the lid helps keep the steam inside.

Serve it with

Cucumber raita, onion-lemon salad, mirchi ka salan, or a good mango pickle.

Keep for later

Refrigerate for up to 2 days. Reheat covered with a sprinkle of water.

Deep & Earthy

Navara Red Rice Pulao

The rice that has a story before it hits the plate. One pot, whole spices, 35 minutes.

Navara Red Rice Pulao prepared and ready to serve
Active time35 minutes
Total time1 hour 5 minutes including soak
RiceNavara Red Rice
Plan ahead

Soak the rice for 30 minutes before cooking. Everything else is done in 35 minutes.

Ingredients

  • Navara Red Rice - 1 cup, soaked for 30 minutes and drained
  • Water - 2 cups
  • Ghee - 2 tbsp
  • Onion - 1 large, thinly sliced
  • Bay leaf - 1
  • Cardamom - 2 pods
  • Cloves - 3
  • Cinnamon - 1/2 inch
  • Cumin seeds - 1 tsp
  • Green chillies - 1-2, slit
  • Ginger-garlic paste - 1 tsp
  • Salt - to taste
  • Fresh coriander and mint - for finishing

Method

  1. Heat ghee in a heavy-bottomed pot. Add bay leaf, cardamom, cloves, cinnamon, and cumin. Sizzle for 30 seconds.
  2. Add the sliced onion. Cook on medium heat for 10-12 minutes until deep golden; do not rush this step.
  3. Add green chillies and ginger-garlic paste. Cook for 2 minutes.
  4. Add the drained Navara Red Rice. Stir gently and coat the grains in the ghee for 1 minute.
  5. Add water and salt. Bring to a boil.
  6. Cover tightly and reduce to the lowest heat. Cook for 18-20 minutes.
  7. Rest for 5 minutes before opening. Fluff gently with a fork.
  8. Finish with fresh coriander and mint. Serve with raita.
Rice fact

The bran layer gives semi-polished Navara its red colour and earthy, slightly nutty flavour.

Cook's note

Give the onions their full cooking time. The 30-minute soak helps the grains cook evenly.

Serve it with

Cucumber raita, dal tadka, roasted papad, or a bold slow-cooked curry.

Keep for later

Refrigerate for up to 2 days. Reheat covered with a splash of water.

Sweet Heritage

Navara Red Rice Kheer

The kheer that turns a deep blush-pink and surprises everyone. A slow weekend dessert worth every minute.

Navara Red Rice Kheer prepared and ready to serve
Active time45 minutes
Total time1 hour 15 minutes including soak
RiceNavara Red Rice
Plan ahead

Soak the rice for 30 minutes before you begin. The cooking itself is slow - 30-35 minutes of gentle simmering. Plan this for a relaxed weekend afternoon.

Ingredients

  • Navara Red Rice - 1/4 cup, soaked for 30 minutes and drained
  • Full-fat milk - 1 litre
  • Jaggery - 4-5 tbsp, adjusted to taste and grated or powdered
  • Cardamom powder - 1/2 tsp
  • Cashews - 8-10, halved
  • Raisins - 1 tbsp
  • Ghee - 1 tsp
  • Salt - a pinch

Method

  1. Bring milk to a boil in a heavy-bottomed pot. Reduce the heat to low.
  2. Add the drained Navara Red Rice and stir well.
  3. Simmer on low heat for 30-35 minutes, stirring every 5 minutes, until the rice is completely soft and the milk has thickened. The milk will turn pale pink-purple from the Navara bran.
  4. Remove from the heat. Add jaggery and stir until fully dissolved.
  5. Add cardamom and a pinch of salt. If using coconut milk, stir it in now, off the heat.
  6. In a small pan, heat ghee. Fry the cashews until golden, then add raisins and cook until they puff.
  7. Add the cashews and raisins to the kheer. Serve warm or chilled; the colour deepens as it cools.
Rice fact

The red bran naturally gives the milk a pale pink-purple colour as Navara cooks.

Cook's note

Add jaggery only after removing the milk from the heat to reduce the chance of curdling.

Serve it with

Serve in clay cups with pistachios, saffron, or a few dried rose petals.

Keep for later

Refrigerate for up to 2 days. Loosen with warm milk and reheat gently.

Crispy Morning

Navara Rice Dosa

Thin, naturally reddish-brown dosas from a heritage grain. Earthy, crispy, and unlike any dosa you have made before.

Navara Rice Dosa prepared and ready to serve
Active time20 minutes (cooking)
Total time10-12 hours total (includes overnight soak and ferment)
RiceNavara Red Rice
Plan ahead

Soak the rice and dal in the evening. Grind and ferment overnight. The dosa batter is ready in the morning; each dosa takes about 3 minutes to cook.

Ingredients

  • Navara Red Rice - 2 cups
  • Split urad dal - 1/2 cup
  • Fenugreek seeds - 1/2 tsp
  • Water - as needed for grinding
  • Salt - to taste
  • Oil - for cooking

Method

  1. Soak Navara Red Rice separately and urad dal with fenugreek together for 6-8 hours.
  2. Grind urad dal to a smooth, fluffy batter.
  3. Grind Navara Red Rice to a slightly coarse batter; a little texture is ideal for dosa.
  4. Mix both batters and add salt. The consistency should pour easily and be thinner than idli batter.
  5. Ferment for 8-10 hours until the batter rises and small bubbles form. The batter will be pale reddish-brown.
  6. Heat a cast iron or non-stick tawa on medium-high. Pour a ladleful of batter and spread it quickly in a thin circle.
  7. Drizzle oil around the edges. Cook until the edges lift and the surface looks dry, about 2-3 minutes.
  8. Fold and serve hot with coconut chutney and sambar.
Rice fact

Navara gives the dosa its reddish-brown colour, earthy flavour, and visible grain character.

Cook's note

Bring the batter to room temperature and use a well-seasoned tawa for an even spread.

Serve it with

Fresh coconut or tomato chutney, sambar, curd, or a little butter.

Keep for later

Batter keeps refrigerated for 3-4 days. Cook dosas fresh rather than storing them.

Gentle & Nourishing

Navara Paal Kanji

Navara red rice slow-cooked in milk until silky and thick. Deeply traditional and quietly nourishing.

Navara Paal Kanji prepared and ready to serve
Active time35 minutes
Total time1 hour 35 minutes including soak
RiceNavara Red Rice
Plan ahead

Soak the rice for 1 hour before cooking. The kanji itself takes about 35 minutes of gentle, attentive cooking.

Ingredients

  • Navara Red Rice - 1/2 cup, soaked for 1 hour and drained
  • Full-fat milk - 3 cups
  • Water - 1 cup
  • Jaggery or sugar - 2-3 tbsp, adjust to taste
  • Cardamom - 3 pods, lightly crushed
  • Salt - a pinch
  • Ghee - 1 tsp, for finishing

Method

  1. Combine the soaked Navara Red Rice with water and cardamom in a heavy-bottomed pot.
  2. Bring to a boil, then reduce the heat and simmer for 10 minutes until the water is mostly absorbed.
  3. Add full-fat milk. Stir well and return to a gentle simmer on low heat.
  4. Cook for 20-25 minutes, stirring every few minutes, until the rice is completely soft and the kanji is thick and creamy. The colour will become a gentle blush-pink from the Navara bran.
  5. Add jaggery and salt. Stir until dissolved, then taste and adjust the sweetness.
  6. Finish with a small spoon of ghee and serve warm.
Rice fact

Paal kanji is a traditional way of slow-cooking Navara with milk into a soft, quiet bowl.

Cook's note

Keep the heat low and stir frequently. Add warm milk if it thickens before the rice is soft.

Serve it with

A drizzle of ghee, ground cardamom, or cashews fried in ghee.

Keep for later

Best fresh. Refrigerate for no more than 1 day and loosen slowly with warm milk.

Coconut Comfort

Coconut Milk Red Rice Porridge

Creamy coconut milk, Navara red rice, and cowpeas. A bowl that feels indulgent and is also genuinely nourishing.

Coconut Milk Red Rice Porridge prepared and ready to serve
Active time30 minutes
Total time8.5 hours total (cowpeas soaked overnight, rice cooks 30 min)
RiceNavara Red Rice
Plan ahead

Soak the cowpeas overnight; this is the only preparation that needs advance planning. The cooking itself takes about 30 minutes.

Ingredients

  • Navara Red Rice - 1/4 cup
  • Red cowpeas - 1/4 cup, soaked overnight and drained
  • Coconut milk - 2 cups (1.5 cups for cooking and 1/4 cup to finish)
  • Water - 1/2 cup, adjust as needed
  • Salt - to taste

Method

  1. Soak the red cowpeas overnight and drain before using.
  2. Wash and drain the Navara Red Rice.
  3. In a pressure cooker, add the rice with 1.5 cups coconut milk. Pressure cook for 1 whistle.
  4. Add the soaked cowpeas and a little water if needed.
  5. Pressure cook again for 2-3 whistles until both the rice and cowpeas are soft.
  6. Add salt and bring to a gentle boil.
  7. Remove from the heat. Add the remaining 1/4 cup coconut milk, stir gently, and serve.
Rice fact

This recipe uses Navara Red Rice rather than generic raw red rice. Coconut milk softens its earthy flavour.

Cook's note

Add the final coconut milk off the heat to keep its fresh sweetness.

Serve it with

Toasted coconut, a drizzle of fresh coconut milk, or a small curry-leaf tempering.

Keep for later

Refrigerate for up to 2 days. Loosen with warm coconut milk or water before reheating.

One-Pot Wonder

Navara Red Rice Khichdi

The most comforting meal in the Indian kitchen, made with heritage rice, moong dal, and ghee. Done in 20 minutes.

Navara Red Rice Khichdi prepared and ready to serve
Active time20 minutes
Total time50 minutes including soak
RiceNavara Red Rice
Plan ahead

Soak the rice for 30 minutes. Active cooking is about 20 minutes.

Ingredients

  • Navara Red Rice - 1/2 cup, soaked for 30 minutes and drained
  • Yellow moong dal - 1/2 cup, washed
  • Water - 3 cups
  • Ghee - 2 tbsp
  • Cumin seeds - 1 tsp
  • Ginger - 1/2 inch, grated
  • Green chilli - 1, slit and optional
  • Turmeric - 1/4 tsp
  • Asafoetida (hing) - a pinch
  • Salt - to taste
  • Fresh coriander - for garnish

Method

  1. Heat ghee in a pressure cooker. Add cumin seeds and let them splutter.
  2. Add asafoetida, ginger, and green chilli. Saute for 30 seconds.
  3. Add turmeric, then the soaked Navara Red Rice and washed moong dal. Stir to coat.
  4. Add water and salt. Stir well.
  5. Pressure cook for 3-4 whistles until the rice and dal are completely soft and blended. Allow the pressure to release naturally.
  6. Open and stir; the khichdi should be thick and soft.
  7. Finish with an extra spoon of ghee and fresh coriander. Serve hot.
Rice fact

Navara gives everyday khichdi a more earthy flavour and visible grain character than polished white rice.

Cook's note

Adjust with hot water after cooking until it reaches a soft porridge consistency.

Serve it with

Plain curd, pickle, papad, raw onion, lemon, or a bowl of kadhi.

Keep for later

Best fresh. Refrigerate for up to 1 day and reheat with generous hot water.

Bewild rice is currently serviceable in the Hyderabad region.

Still deciding?

Start with the meal before you buy the rice.