Gheus
Gheus
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- made with love for you
- following nature-friendly methods
This “spas” inspired dish uses our Gheus in a yoghurt soup with Vietnamese fresh flavours. The slight nuttiness of Gheus balances the richness of yoghurt in this simple-to-put-together dish.
about the rice
Traditionally used to make muri or puffed rice, Gheus is a stubby, folk rice variety. It is well known for being quite high-yielding and hardy, growing in the swampy areas of Sundarbans.
| flavour | slightly nutty, sulphur |
| aroma |
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appearance |
the uncooked grains are yellowish-white in colour and rotund, stubby in appearance |
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storage |
store this rice in air-tight containers with lids in a cool place away from moisture |
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cooking |
absorption method |
| time | 15-18 minutes |
what you can cook with it
The stubby, meaty texture goes particularly well with medium thin broths. You can also pair it with stir-fried vegetables and lightly grilled fish.
You can also use some leftover cooked Gheus to cook Bhuteko Bhaat. This Nepalese simplicity is as forgiving as it is intelligent. Translated, it simply means fried rice: The recipe calls for some left-over rice, some fat and some flavouring; that's it! Get the recipe here.
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 | Sundarbans, 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.
