Shree Krishna

Shree Krishna is a rice label whose range follows the regional rice varieties of South India and Sri Lanka, each grown and processed for particular dishes. Its sacks are aimed at households that eat rice twice a day and know exactly which grain belongs in which pot.

Our Shree Krishna range covers seeraga samba rice, matta rice, samba rice, ponni rice, sona masoori rice and white raw rice, with roasted rice flour for steamed breakfasts. The samba includes the small muthu and suduru grains loved in Sri Lanka.

Seeraga samba, with its tiny, fragrant grain, is the rice of Dindigul and Ambur biryani. Palakkadan matta, the red parboiled rice of Kerala, is eaten with fish curry, sambar and moru curry, and needs a long boil. Thanjavur ponni is the soft everyday rice of Tamil Nadu, and Andhra sona masoori is light enough for daily meals and lemon rice. Muthu and suduru samba are the Sri Lankan favourites for rice and curry, and white raw rice goes into pongal and payasam.

Matta and parboiled rice keep longer than raw rice, but all rice should be stored sealed and dry, away from damp walls. Soak matta for an hour to shorten its cooking time, and cook seeraga samba gently with less water so its small grains stay whole. To compare, browse our South Indian rice range and the Enrich shelf.