Wehani rice is a red-brown variant of long grain brown rice, with a nutty aroma and individual grains. Developed by Lundberg Family Farms from Indian basmati rice, it has a slightly chewy texture and should be stored in a sealed container. It takes up to 40 minutes to cook and can be stored for up to seven days in the refrigerator or frozen for up to six months.
Wehani Rice is a red-brown color variant of long grain brown rice. Wehani was derived in the late 20th century from basmati rice seeds. Rice is highly aromatic when cooked and tends to separate into individual grains, rather than clump together as other types of rice do.
Lundberg Family Farms, located in Richvale, California, developed Wehani rice over a ten-year period. The farm sourced the variety from Indian basmati rice. Basmati rice is generally known for its delicate flavor and aroma, as well as its free-flowing grain when cooked. The basmati origin has also passed on the trait of unusually long grains to the Wehani derivative. Wehani Rice is a registered trademark of Lundberg Family Farms. The farm, which is a family business established in 1937, is also the only producer of the rice variety. The name is a mnemonic derivative of the names of the Wendell brothers, Eldon, Homer, Albert and Harlan Lundberg.
The grain of Wehani rice resembles that of wild rice. It is red-brown in color and when brewed, instead of clumping together, the grains separate. Wehani is known for its nutty aroma when cooked. This rice can also have a slightly chewy texture, which is more common to brown rice types.
When purchasing Wehani rice, it is important to ensure that the grains are intact and undamaged, with no scratches or mars on the grain. Rice is sold whole-grain or prepackaged or in bulk in many health and grocery stores. At home, rice should be stored in a sealed container in a cool, dry place away from moisture and open air.
Wehani Rice can be prepared using a ratio of two cups of water to every cup of rice. The mixture should be brought to a boil, then the heat should be reduced to medium and the rice should be covered and simmered until tender. Being a brown rice, Wehani will take longer than similar grains of white rice, up to about 40 minutes. After cooking, the rice can be stored for up to seven days in the refrigerator or frozen for up to six months without ill effects.
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