Red-White Dudhersar
Red-White Dudhersar
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- made with love for you
- following nature-friendly methods
We certainly do like red-white dudhersar with our fish. Even for the official second day of the Puja, we could not just let go of the idea of having it with some fatty hunk of katla peti, prepared in the style of a rib and with a shorshe-posto sauce.
about the rice
Red-white Dudhersar is a specific variety of Dudhersar. The red bran is visible in some of the grains while others have the regular yellowish-brown bran. Both the grains come from the same plant.
Watch this video to learn more about this unique heirloom rice variety.
| flavour | slightly nutty |
| aroma |
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appearance |
the grains are slim in appearance with a fine texture; with a mixed red-white colour, as is evident from the name |
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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 | 20-25 minutes |
what you can cook with it
Use red-white Dudhersar in place of regular siddha rice. The bold flavour with a hint of nuttiness pairs with almost anything; our preference is, however, with a fatty piece of Katla.
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.
