Mushroom Risotto with Mullankima Rice

Some extinct varieties of desi rice are occasionally seen at agricultural fairs or food fairs. A variety of delicious vegetarian and non-vegetarian dishes can be prepared from this type of medicinal rice. Chefs Rutvik Ajit Khasnis and Vikas P Mane of Greenpeace India have shown what delicious dishes can be prepared. Their recipes are introduced here by Srinidhi Adiga. Mushroom Risotto with Mullankima Rice Mullankeema is a fragrant white thick rice found mostly in Wayanad, Kerala. It goes well with stews, ghee rice, Italian resotto, Chinese fried rice. This is the perfect rice for Malabar Biryani. It is good for children as it has high vitamin A content. Ingredients required 4 to 6 cups of various types of vegetable stock or juice, two tablespoons of butter, two cups of button mushroom (cleaned, cut into half to one-inch pieces and kept), quarter cup of finely chopped onion, 5-6 cloves of garlic, one cup of pal tondi or mullankima rice , 1/2 cup dry white wine, 1/3 cup fresh cheese, kosher salt and freshly ground black pepper, 2 tablespoons fresh spring onion Method: Melt the butter in a pan. Add more garlic and onions and fry. After it wilts a little, add the mushrooms and fry for 5 minutes. Add mullankima rice to this and stir frequently in the saute so that everything gets mixed well. Now add white wine to this mixture and boil it well. Then add half of the vegetable juice taken to this mixture, stirring frequently so that the rice does not stick to the bottom. After this juice is properly absorbed by the rice, the rest of the vegetable juice should be added. Stir it till the rice absorbs it. It takes 25 minutes. Do not overcook the rice. Add fresh paneer to it and add salt and pepper to taste. Garnish with chopped fresh spring onions and serve. Black rice pudding Black rice with vitamin E content is good for skin and hair. It keeps the blood in balance. Good food for people with heart problems and diabetics. Ingredients: One cup of black rice, two and a half cups of water, one liter of skimmed milk, four tablespoons of jaggery powder or as per taste, one tablespoon of cardamom powder, 10 grams of almonds, 10 grams of cashews, 10 grams of dry grapes, one teaspoon of cow ghee. Method: Heat ghee in a pan and roast almonds, cashews and raisins. Soak one cup of black rice in two and a half cups of water for 15 minutes and use the soaking water while cooking the rice in a pressure cooker. Cook for one whistle on high flame and one whistle on low flame. Put milk in another pan and heat it on medium flame. As the milk heats up, add jaggery powder and let it boil slowly. Add already cooked rice to the milk (if it has porridge/thin content, add it), dry fruits and cardamom powder and boil it on medium flame. Stir this mixture frequently in a saute. As the milk boils, the mixture starts to thicken. Once it comes to a hard paste and the color of this mixture turns chocolate, you can remove it from the stove.