Tulai Panji – Organic Polished Everyday Table Rice

Rs. 175.00

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You’ve heard of sportspersons representing India at the Olympics; but did you know that a medium-long slender grain , was packaged and sent by the Government of West Bengal to be showcased at the food festival at Henschel of Olympic Village in 2012? And this is not the Basmati – this heritage rice is called Thulai panji.

Tulaipanji is one of the oldest aromatic rice landraces adapted in a small pocket of Uttar Dinajpur district of West Bengal, India and is generally cultivated with no or low input. Cultivated in the khariff season (August to November), the Tulaipanji rice is a beautiful and fragrant grain that is referred to as ‘Desi Basmati' and has a nut-like aroma! The name of Tulaipanji was probably originated from the ‘Tulai’ river of the region or soft-textured, whitecoloured rice with resemblance of white cotton (tula in Bengali)-like clouds.

It was granted the Geographical Indication tag in 2017. With the State government’s encouragement and support, this low yielding variety has gained a lot of interest amongst the farmers.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Native to West Bengal

White 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

Soak the Thulai Panji 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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