Anadi Rice

Anadi is one of the local varieties of sticky rice cultivated in western Nepal. It is famous for its stickiness, unique taste, rich nutritional and cultural value. Many households produce Anadi for household consumption only. Seto (White) Anadi and Rato (Red) are two types of Anadi cultivated in Nepal. Both Anadi is soft when cooked, whereas the latter has a mild aromatic flavour as well. Different communities use Anadi for making different cuisines during major festivals. Use it for meal or as Latte, Khatte, Chichad, Siroula and Selroti.