Gobindhobog – “West Bengal (Origin)”

B & B Organics Gobindobhog Rice

B&B Organics Gobidobhog organically grown white aromatic rice. This white, aromatic, sticky rice has a buttery flavour and is rich in protein, fiber, and antioxidants, this rice have been long used to treat imbalances in the body. B&B organics Gobindobhog rice is uncompromised for its quality and is lab tested for purity.

Cultivation:

Gobindobhog, which is a Kharif crop sown in July and harvested in December (145-150 days duration). The south Damodar belt of West Bengal has been the traditional area of Gobindobhog rice cultivation. The rice has several advantages. It is cultivated late and therefore not much affected by rains. It is less prone to pests as well.

Health Benefits:

Gobindobhog rice is rich in proteins, fiber, and anti-oxidants. Easily digestible and nourishing this rice is long used to treat imbalances in the body. Intake of this rice benefits our skin and increases bowel movement. It is also known to burn body fat faster.

RECIPE: Gobindobhog Kokum Risotto

Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 2 person
Recipe Category: Lunch
Recipe cuisine: Indian

Ingredients:

1. Vegetable oil – 2 tbsp.
2. Onion finely chopped – 1
3. Ginger freshly grated – 1 tbsp.
4. Dry red chilies – 3
5. Star anise – 2 pieces
6. Curry leaves – 12-15
7. Gobindobhog rice – 180g washed
8. Chicken or veg stock – 500ml
9. Wet kokum (soaked) – 20g
10. Coconut milk – 3/4th cup
11. Salt – 1 tsp.

Preparation: 

1. 1. 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.
   2. 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.
   3. 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.
   4. 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.
   5. Next step is to add the coconut milk and salt. The dish is served immediately because with time the rice keeps on turning denser.

Nutritional check