Kataribhog
Kataribhog
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Kataribhog features in this bhuteko bhaat with kinema ko achar and rongpu takeng. The lightly aromatic plain white rice has been lightly sauteed in ghee next day in a simple fried rice.
about the rice
Kataribhog is one of our lightly aromatic rice varieties. The slender grains are non-sticky and produce firm and somewhat creamy rice. The traditional variety finds mention in folk and rural literature of Dinajpur district in West Bengal, indicating its long history of local consumption.
| flavour |
sweet, caramel |
| aroma |
●●●○○ |
|
appearance |
uncooked grains of Kataribhog are slender and smooth with a slightly bent and curved head |
|
cooking |
absorption method |
| time | 10-12 minutes |
| storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place |
what you can cook with
The light flavour and aroma of Kataribhog make it suitable for khichuri and other special rice preparations. The rice also stays well next day, perfect for a toss-up light lunch.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | siddha (parboiled) |
