Madhu Malathi

140.00 Per Kg

West Bengal

Having a sweet and spirited name, Madhumalathi is a mildly scented everyday table rice. It was and still is being cultivated in the high land of Barind area of Malda District – however in small patches of land. Legend has it that certain heritage rice varieties, including the Madhumalati had a distinct cultural value associated; hence these grains were reserved for local religious events. It was used to make payesh, pulao – however, we have served it with just a dollop of ghee and dal, and it’s divine.

Cooking Instructions

Soak the Madhu Malathi 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.

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Additional information

Additional information

Weight 1 kg
Variety

Raw