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Ragi Boiled Rice is a millet that is ideal for making healthy porridge quickly and easily. It can also be used for cooking all those recipes that can be prepared with normal rice.

Ragi Boiled Rice is also known as finger millet or miracle grain. It helps reduce heat from the body, it also aids in healing ulcers and anemia. It is a great substitute for rice and wheat, especially for diabetic patients.

Native Food produces all its products exclusively with natural ingredients, without preservatives, without added colors, and without flavor enhancers. Taste the difference.

Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have indigestible skin.

Foxtail millet (en), millet spray or bird millet (nl), Setaria italica (L), thinai / korralu / navane / kang / rala (India)
Kodo millet (en), kodogieret (nl), Paspalum scrobiculatum (L), varagu / kodra / arikelu / harka (India)
Little millet (en), kutkigierst (nl), Panicum sumatrense (L), samai / kutki / saamai / samalu / sama / chama (India)
Barnyard millet / cockspur / Japanese millet (en), Japanese millet / European rooster’s foot (nl), Echinochloa crus-galli (L), kudiraivali / kuthiraivali / jhangora / odalu / oodalu / kodisama, bhagar, varai (India)

Large millets: these do not have hard, indigestible skin and you can also eat unpeeled (whole grain).

Proso millet / common millet / bromine corn millet / hog millet / white millet (s), feather millet / yellow millet / gold millet or in the Netherlands simply called “millet”, Panicum miliaceum (L)
Pearl millet (en), pearl millet (nl), Pennisetum glaucum (L), bajra / bajri / sajje / kambu / cambu / sajjalu (India)
Finger millet (en), finger millet (nl), eleusine coracana (L), ragi / kelvaragu / nachani / mandwa (India)

Ingredients
Ragi millet.

Allergen Info
This product is processed in a facility that also processes wheat, milk, peanuts, mustard, sesame seeds and tree nuts.

Storage Advice
Keep in a cool, dark, and dry place. After opening, transfer the contents to an airtight container.

Use
Simply said, you use millet as you use rice. So you can simply cook millet, steam it, make risotto or pilav, (semi-) ground it into flour for baking (often in combination with other types of flour) or to make (semolina) porridge or other desserts. Millet is also soaked and only then ground into the slurry to bake pancakes. You can also roast millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often cooked in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the grains after cooking, a bit like with couscous, to prevent them from clumping together. The different types of millet taste about the same (a little grainy and a little bitter) and can all be prepared in the same way.