Ambemohar rice is a short-grain, aromatic rice variety native to Maharashtra, India. Its name translates to "mango blossom fragrance," as it has a strong aroma resembling mango flowers when cooked

Ambemohar rice is known for its distinctive mango blossom-like aroma, which adds a unique fragrance when cooked. It has a soft, sticky texture that enhances its appeal, making it perfect for a variety of dishes. With a high starch content of up to 70%, the rice offers a naturally sweet taste, further enhancing its desirability. Additionally, it is nutritionally rich, particularly in essential vitamins from the B complex and potassium, making it a wholesome choice for those seeking both flavour and nourishment.

Ambemohar rice is nutritionally superior with its well-balanced profile, containing 6.18g of protein, 0.69g of fat, and 81.8g of carbohydrates per 100g. It also provides 6.19g of sugar, 1.3mg of iron, and 3.22mg of calcium, making it a wholesome choice.

Ambemohar rice is rich in Vitamin B complex, supporting energy production, nerve function, and healthy skin. It also contains potassium, which helps regulate blood pressure and maintain heart health. The soft, sticky texture makes it easy on the stomach, suitable for sensitive digestive systems. Additionally, its vitamins and minerals promote bone health and help reduce the risk of age-related bone issues. Compared to other rice, Ambemohar has lower polyphenol levels, reducing oxidative stress and benefiting cellular health.

When stored in a cool, dry place in an airtight container, Ambemohar rice can last up to 6–12 months without losing its aroma and quality.

To cook Ambemohar rice for the best results, start by rinsing the rice thoroughly once and soaking it for 15 minutes. Use a rice-to-water ratio of 1:1.5, and cook the rice using the absorption method. For best results, cook on medium heat in a pressure cooker for 2-3 whistles or simmer in a pot until the water is absorbed. Typically, it takes around 25 minutes to cook, and once done, let the rice rest for 5-10 minutes to fluff up perfectly.

Ambemohar rice has short, round grains, in contrast to Basmati's long, slender ones. While both are aromatic, Ambemohar offers a unique mango blossom fragrance, whereas Basmati is known for its nutty aroma. Ambemohar rice has a soft, sticky texture when cooked, unlike Basmati, which remains fluffy and separate. Additionally, Ambemohar cooks faster than Basmati, making it a quicker and equally flavourful option for your meals.

Ambemohar rice should be stored in a cool, dry area in an airtight container to protect it from moisture, dust, and insect infestation.

Yes, its soft texture, easy digestibility, and mild, sweet taste make it an excellent choice for children and elderly individuals.

This rice is traditionally cultivated through organic farming methods, emphasising soil enrichment with compost and green manure, natural seed treatments, and the avoidance of chemical fertilisers and pesticides.

Ambemohar rice is primarily cultivated in Maharashtra, especially in the Maval region, known for its rich agricultural heritage.

Ambemohar rice cooks faster than many other varieties, typically taking around 25-30 minutes to cook using the absorption method (If soaked 20 mins, If not soaked cook for 30 Mins.) - cooks faster than Basmati.