One aromatic rice variety that enjoys popularity in West Bengal is Gobindobhog rice. In contrast to the long-grained and fluffy Basmati rice, Gobindobhog is characterized by its short grains. This rice is cultivated locally in various regions of Bengal and is cherished for its delightful fragrance. The name Gobindobhog is thought to have originated from its historical use in preparing the special Prasad and bhog for Lord Govinda Jiu, the family deity of the Setts of Kolkata. In August 2017, the Government of India granted the Gobindobhog rice a geographical indication tag, which ensures that only rice grown in West Bengal can be labeled as Gobindobhog, as it possesses distinct qualities and is cultivated and processed using traditional methods unique to its region.
Gobindobhog rice is so flavorful and aromatic that it is often served simply steamed as a side dish with Bengali curries. There is no need to soak this rice variety; however, it should be thoroughly washed and sun-dried before cooking. It can be easily adapted into various dishes or enjoyed plain alongside a hearty curry. Known as the ?Prince of Rice? due to its enticing aroma and nutty flavor, it is sweet, robust, and divine, making it impossible not to fall in love with its taste at first bite.
Rich in proteins, fiber, and antioxidants, Gobindobhog rice is easily digestible and nourishing, having been used for a long time to address bodily imbalances. Consuming this rice is beneficial for skin health and promotes regular bowel movements. Additionally, it is recognized for its ability to accelerate fat burning in the body.
Isabella –
Tracy –
This rice has a unique texture and is perfect for making Bengali dishes.
Isabella –
Fragrant, soft rice; cooks perfectly every time.
Lee –
Great for rice pudding or other special dishes.
Jones –
Michael –
Very high quality and aromatic rice, great for any occasion.
Sophia –