The name Kichili was derived because of its natural fragrance like citrus fruit. It is 135 – 140 days crop. This type of crop is mostly grown in Kancheepuram, Sirkazhi and Thiruvannamalai, Tamil Nadu.
There are a few variants in this type of rice. But some of them are prominent, which are Attur Kichili Samba, Arcot Kichili Samba and Ottu kichili Samba. This type of rice has a unique flavor which improves the taste of curries and sambar when consumed together.
It is easily digestible. Consuming this type of rice is highly suitable for diabetes patients, since it has a relatively low Glycaemic Index value of 50. It helps in Strengthening of body and muscles. Makes skin look glossy.
Apart from plain rice consumption, it is used to prepare Biryani, Sweet kozhukattai (Steam rice dumplings), Suitable for preparing tiffin.
The rice should be soaked for 30 minutes before cooking. It is usually cooked with two cups of water for every one cup of rice in a pressure cooker with three whistles. Tastes a lot better when cooked in a classical Method of cooking without a pressure cooker.