We have featured Kamini in a summer-inspired “risotto” with cucumber and gondhoraj lebu. What inspired us was the subtle aroma and flavour of Kamini to complement the grassy-vegetal notes of cucumber.

Kamini in Summer: Kamini cooked with Cucumber-tender coconut water, Cucumber quick-pickled in gondhoraj kosho, Sambal Tumis, Black sesame tuile, Cucumber-gondhoraj water.

about the rice

Kamini is one of the slightly well-known aromatic rice varieties of West Bengal that finds traditional use mostly in sweet porridge and Bengali khichudi. The paddy harvested in winters is a common ingredient in celebration meals during the nabanno or new harvest festival across Bengal.

what you can cook with

The new rice can be used to make sweet congee, whereas a slightly aged rice is perfect for your light pilafs and khichudi-style dishes. You can also use it as a table rice to pair it with deep, bold meals.

And for a special inspiration you can try Kamini in Summer:

This dish was inspired by South Indian Thayir Sadam and the quintessential Indian raita, made lighter by adding interpretations of a-day-in-the-summer-beach nuances. Kamini rice from Bengal was used for its subtle sweetness and aroma, adding to the Bengal connect of a gondhoraj kosho brine. Get the rice 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. 

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.