A delight for centuries, Gobindobhog rice (also referred to as Govinda Bhog rice) has served the purpose of being ambrosia for Gods and staple for the masses. In Bengal, this delight evokes nostalgic memories of grandparent’s generation and feastings. The wonder has a religious importance too. Legends have it that in the 17th century, this rice was used as ‘bhog’ (offering) for the Hindu deities, hence the name. More on this special variant…
Setting it apart
This staple comes with a superior fragrance, making it the ideal choice for special delicacies. Short and white in colour, it also has the unique quality of retaining its aroma and buttery flavour around the year.
Cultivation and Production
Gobindobhog rice is a non-basmati high yielding rice from West Bengal harvested in the kharif (monsoon) season in Nadia, Hooghly, Burdwan and such districts. It is not affected by the monsoons and therefore less prone to pests and worms. The rice has gained immense popularity in the southern region of TN, Karnataka, and Kerala due to its flavour and aroma.
Characteristic and physical properties of Gobindobhog rice
This white wonder is short-grained, sticky and easier to cook. Its grain quality differs from other varieties.
|Rice Variety||Length (mm)||Breath (mm)||Length: Breath Ratio||Chalkiness||Size and Shape|
|Gobindobhog Rice (non-boiled)||5.2||1.8||2.9||Translucent||Very short and round|
|Rice Variety||Alkali Spreading Value (%)||Amylose (%)|
|Gobindobhog Rice (non-boiled)||3.2||28.0|
It is said that the protein content in Gobindobhog rice is absorbed much better by the body than brown rice. Easily digestible and nourishing, this rice variant is used in Ayurveda for treating imbalances in the body. Though, it is always advisable to seek the opinion of the doctor if you are suffering from any medical ailments.
It has been medically proven that Gobindobhog rice somehow accelerates the burning of the fat in the body. In fact, the essential nutrient in the rice helps in mobilising the fat from the liver.
|NUTRIENTS||UNIT||VALUE PER 100 GMS||1 CUP = 195.0G|
|Total lipid (fat)||G||0.1||0|
|Fibre, total dietary||G||0.3||1|
|Vitamin C, ascorbic acid||Mg||0||0|
|Vitamin A, RAE||^g||0||0|
Dishes from Gobindobhog rice
Christened after God Govindjaju, Gobindobhog rice is primarily used to prepare exotic delicacies in Bengal mainly due to its heady fragrance. This wonder can be served plain as steamed rice topped with ghee (clarified butter) and with dal (cooked pulses). Dal-bhat is a wholesome meal as it is rich in amino acids, vitamins and minerals. Khichuri, made with this grain, is an all-time Bengali favourite. It is commonly eaten during Durga Puja and ideal as a speciality during the monsoon season too.
The flattened version of this rice (chiwra) has gained momentum as a light snack in the domestic households. Also, the rice can be prepared by blending any spices with it.
Below are some of the famous delicacies prepared with this grain…
|Rice and ghee|
Cooking time and method
Below are the most common methods for cooking Gobindobhog rice:
|GOBINDOBHOG RICE||PROCESS 1||PROCESS 2||PROCESS 3||PROCESS 4|
|Quantity in gm||230 gm||230 gm||230gm||230 gm|
|Water||1 cup (250 ml)||1 cup (250 ml)||1 ¼ cup (313 ml)||1 cup+3tbsp (295 ml)|
|Pressure Cooking||HP 4 mins||HP 6 mins||HP 6 mins||HP 6 mins|
|Pressure release||NR||NR (9 mins)||NR (10 mins)||NR (10 mins)|
|Results||Undercooked with hardness in the centre||Nearly perfect but slightly hard||Slightly soft with a bit of nice chew||Absolutely perfect and has a nice mouthful bite to chew|
|Notes**||*great for those who like harder/chewer rice||*great for those who like softer rice||* ala carte rice|
Cook with this goodness and savour its distinct aroma and flavour!