Gobindobhog - siddha
Gobindobhog - siddha
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- made with love for you
- following nature-friendly methods
We kept it simple with gobindobhog siddha, pairing the rice with some mocha’r ghonto turned into a sauce and some crispy fried pumpkin blossoms. We love posto; so we finished the plate with some generous sprinkling of toasted poppy seeds.
about the rice
Gobindobhog is probably the best known aromatic rice variety from Bengal. It is said to have been an important part of the offering to Govinda Jiu, the family deity of the Sett family of Bengal; hence the name. Traditionally, consumed in its atap variety, the rice has been rendered siddha or parboiled for regular consumption.
| taste | slightly nutty |
| aroma |
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appearance |
the uncooked grains are roundish and dirty white in colour |
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cooking |
absorption method |
| time | 15-18 minutes |
| storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place |
what you can cook with
You can use this one in place of regular white rice for daily consumption. We have found it to be best suited with light vegetable stir-fries and crispy fried sides for summer lunches.
For a simple variant that can be paired with almost anything and is easy to stir up without going into the elaborate ritual of pulao making we developed this recipe for you.
the ultimate guide to cooking rice
Cooking rice, apparently, does not seem much: you just need to add rice to water and you are all set. But it does not take ½ a cup of water more or less to turn it into an act of blasphemy. So here we have for you the ultimate guide on how to cook the perfect rice.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | siddha (parboiled) |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
