Banshpata - Raw Polished

Farmers select rice varieties for cultivation at the start of each season; each grain has one or more distinctive properties – size, shape, color, cooking quality, fragrance, taste and traditional use. West Bengal has many aromatic heritage rice variants, one of them being Bansh-pata. It is popular with farmer in the Medinipore and Nadia districts of west Bengal. This long grain has diversified end-uses like : everyday table rice, special day rice (biriyani, pulao), desert (payesh) or even for fragrant sweets (Jaynagarer Moa).

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

West Bengal

Polished Rice

It is recommended to store rice in a cool, dry area. If it needs to be preserved for a long period, say over a month or more, dried neem leaves can be added into the pack/box. It is better to avoid storing in humid areas as this would cause pests to form faster. Since our heritage rice is purely organic, the husk is sweeter, which in turn could invite pests if not stored as suggested above.

Raw Polished Rice

Soak the Banshpata 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.

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