Gobindobhog rice is a unique and aromatic variety of rice cherished in Bengali cuisine. Its short, plump grains, along with a delicate fragrance, make it an ideal choice for both savory and sweet dishes. Traditionally used in dishes like khichuri and payesh, gobindobhog rice adds a distinct flavor and richness to meals. The process of cooking this rice is straightforward, yet it benefits greatly from the addition of spices such as cardamom, cinnamon, and cloves, which infuse it with subtle layers of flavor. Perfect for special occasions or everyday meals, gobindo bhog rice offers both taste and aroma that elevate any dish it accompanies.
Gobindobhog Rice Recipe
It’s often used for special occasions, particularly in making khichuri or as an accompaniment to rich gravies. Here’s a simple and delicious way to prepare Gobindobhog rice
Ingredients
Instructions
Rinse the Rice:
- Wash the Gobindobhog rice thoroughly under cold water until the water runs clear. Drain the water and set aside for 15-20 minutes to soak.
Cook the Spices:
- In a medium-sized pot, heat the ghee or vegetable oil over medium heat. Add the bay leaves, cinnamon stick, cardamoms, and cloves. Fry for 30 seconds until fragrant.
Add the Rice:
- Add the soaked Gobindobhog rice to the pot and sauté for 2-3 minutes, stirring gently, until the rice grains are coated with the ghee and infused with the spices.
Add Water and Cook:
- Pour in 2 cups of water and season with salt to taste. Stir once, then bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 10-12 minutes, or until the water is fully absorbed and the rice is tender.
Let it Rest:
- Once the rice is done, turn off the heat and let it rest, covered, for 5-7 minutes. This helps the rice grains become fluffy.
Fluff and Serve:
- Gently fluff the rice with a fork. The fragrant Gobindobhog rice is now ready to serve!
Note
Rice-to-water ratio: The usual ratio for cooking Gobindobhog rice is 1:2 (1 cup of rice to 2 cups of water), but you can adjust based on the desired softness.
Flavor Enhancement: Adding ghee or butter while cooking enhances the flavor of the rice, giving it a richer texture and taste.
Spices: Spices such as cardamom, cinnamon, and cloves are often added during cooking to impart a subtle, aromatic flavor to the rice.
Festive Use: Gobindobhog rice is often used in Bengali festive dishes due to its special fragrance and ceremonial significance.