This buttery flavored rice is a specialty of Bengal. It is aromatic and full of health benefits. It keeps one feeling full even after eating a small serving. It can only be grown in Bengal and has derived its name from being served as Prasad offered to a local deity, lord Gobindo Jiu.
- It improves digestion
- It helps in better bowel movements.
- It promotes healthy skin
Gobindobhog Kokum Risotto
Preparation time: 20 minutes
Cooking time: 10 minutes
Skill level: Beginner
Recipe Category: Rice
Recipe cuisine: Indian
- Vegetable oil 2 tbsp
- Onion 1 small, finely chopped
- Ginger 1 tbsp, freshly grated
- Dry red chilies 3, top taken off and torn roughly
- Star anise (2 pieces)
- Curry leaves 12-15, plus more fried in oil to finish
- Gobindobhog rice 180g washed
- Chicken or veg stock 500ml
- Wet kokum 20g, soaked in 1 cup hot water for half-hour
- Coconut milk 3/4th cup
- Salt 1 tsp, plus more
- In a Kadai, heat the vegetable oil over medium-high heat. Once the oil is hot, sauté the onion first, then add the ginger, torn dry red chilies, star anise, and curry leaves. Cook till the onions are soft and the mixture smells quite aromatic.
- Add the rice to the Kadai and sauté over medium heat. Next add the stock, one ladleful at a time. Let the stock be absorbed by the rice, and then add the next one. This is the same technique used to make a traditional risotto.
- Then gently stir with a spatula, so as to avoid breaking the grains of rice. Keep on adding the stock, until the rice is almost done.
- Then chop the kokum pieces that were previously soaked in water, add them to the rice along with their liquid. Continue to cook the rice until they are almost dry.
- Next step is to add the coconut milk and salt. The dish is served immediately because with time the rice keeps on turning denser.
All the above-mentioned health benefits are not scientifically tested by B&B organics. The farmers believe that the substance showed these characteristics.