₹140.00 Per Kg
In India, rice is revered as a symbol of auspiciousness and prosperity and hence, is used extensively in all ceremonies and festivals. Dr Debal Deb, Founder of Vrihi and Basudha, says, “The standard expression in Bengal, “Have you eaten rice?” is a polite way to inquire, “Have you had your lunch or dinner?” Explaining the strong connect with rice he adds, “All rites of passage in Bengali culture – from birth to death – are marked with raw rice, milled rice and cooked rice. Every traditional ceremonial feast has servings of aromatic rice delicacies such as polao (sweet pilaf) and payes (rice pudding).” We believe another favorite amongst Bengali’s after Gobindo Bhog and Radha Tilak, is Dudeshwar.
This flavorful grain is cultivated in the Sundarbans as well as other regions in Bengal and gets its name from the color of the grain, resembling pure white milk. A short, fine, non aromatic grain, Dudeshwar becomes soft and tender on cooking and lends its strong flavor to any dish it is added to. We recommend using this in your payesh or phirni!
Soak the Dudeshwar Raw Rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Dudeshwar Raw polished rice for 10 mts before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.