KERALA SUNDARI:
It is a non-scented white-flavored rice possibly originated from Purulia district, west Bengal. The reason for the name is not known, but someone might have taken it from Kerela and coined the name Kerela instead of the original name.
The plant has a slender shape and a height of 135 cm and takes 132 days to prepare. It has medium to long grains with a polished texture and is flood-tolerant, making it easier to grow. Having a mild and nutty flavor, it is a good choice in making curries. It can also be used as a table rice and goes well with rich sauce-based sides, stews, and spiced sauces. Since it helps in digestion and has a chewy texture, it can be eaten on a daily basis as a table rice. It is ideal for traditional Kerala dishes like payasam and kanji.
BOHURUPI:
It is a traditional Indian rice variety originated from the Medinipur district and rarh region of west Bengal. The name is in the reference to the different shades of colour as the grain matures. It has a height of 135 cm and requires 138 days to be prepared. The rice has wider grains with a slightly chewy consistency. Bohurupi rice supports muscle growth, promotes digestion,essential for strong bones and teeth along with improving overall metabolic health making it a valuable addition to a balanced diet.
Due to its unique nutty flavour and smoky aroma the resulting dishes such as idli, dosa, ven Pongal , kheer etc are richly aromatic and flavourful. Owing to its characteristics it is a sought after choice for both everyday meals and festive occasions.
BANSFUL:
An indigenous rice variety traditionally cultivated in regions of Bangladesh, particularly in khulna area. It has a height of 135 cm and takes 132 days to prepare.
It is celebrated for it enticing fragrance that fills the room while coking and flavourful profile, enhancing the sensory experience of traditional dishes. The grains are typically small and round, contributing to a unique texture when cooked. Due to its aromatic qualities bashful rice is often used in everyday meals and special dishes, providing a delightful dining experience. Bashful rice has twice the nutritional values than other rice varieties, it also has good amount of amylose which is good for diabetes management.
It pairs exceptionally well with celebratory dishes like fish, mutton and various Bengali delicacies also versatile for side dishes like bhartas, crispy alubhaji and flavourful khichuri.
KABIRAJSHAL :
A medium fine rice it originates from Medinipur district of west Bengal renowned for its medicinal properties and nutritional value. It has a height of 150 cm and takes 139 days to be prepared.
According to the famous rice conservator of Bengal Dr. Debal Deb, this variety was traditionally prescribed to patients recovering from illness, and provides sufficient nutrition to those who cannot digest a typical protein diet. His studies suggest that “this rice contains a high amount of labile starch, a fraction of which yields important amino acids (the building blocks of proteins).”
This rice is rich in iron, zinc and vitamin B and has a subtle aroma and flavour. Especially beneficial for individuals recovering from prolonged illnesses as it aids in replenishing vital nutrients and promotes overall health.
BALAM:
It is a traditional variety aman rice variety from Bangladesh, known for its unique characteristics and genetic diversity. It has a height of 135 cm and takes 138 days to prepare
Studies have shown significant variations among different genotypes of Balam Rice. These variations include differences in culm height, tiller number, straw yield, grain length, and 1000-grain weight. Balam Rice is a long grain rice which exhibits a high degree of genetic diversity, making it valuable for breeding programs and conservation efforts. It has various qualitative traits such as colorless leaf sheath, green leaf blade, strong surface pubescence.
It can be used for making many dishes, especially pilafs, biryani, and rice dishes with vegetables.
ALL TYPES ARE RICE AVAILABLE IN PAUSHTIK LIFE
Rupsha Sengupta, Pursuing B.A. (English), Loreto College
( [email protected] )