₹140.00 Per Kg
“Owing to the edapho-climatic factors, rice became the staple food of Eastern India since millennia. A survey report published in 1930 showed that the erstwhile Bengal province had 15000 rice varieties. However, majority of these belonged to Bangladesh. Our forefathers have developed and selected these varieties from a single crop species of rice, ie, Oryza sativa aiming to meet the food security of future generations. But we have forgotten to acknowledge their contribution. Each variety is unique with specific characteristics like disease resistance, flood tolerance, flood as well as drought tolerance, high grain yields, aroma,” writes Dr. Anupam Paul for a publication.
One of these forgotten types of rice is Khudi Khas. Though there is almost no literature on this variety of rice, farmers have attributed the word ‘Khas’(meaning special) to it; so it is only fair to assume, it was reserved for special occasions. It has a distinctive taste and aroma; we suggest that it’s a very good choice if you are planning to cook khichuri.
Soak the Khudi Khas 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.