Gobindobhog rice, the beloved rice of Bengal

A delight for centuries, Gobindobhog rice (also referred to as Govinda Bhog rice) has served the purpose of being ambrosia for Gods and staple for the masses. In Bengal, this delight evokes nostalgic memories of grandparent’s generation and feastings. The wonder has a religious importance too. Legends have it that in the 17^th century, this rice was used as ‘bhog’ (offering) for the Hindu deities, hence the name. More on this special variant…

Setting it apart

This staple comes with a superior fragrance, making it the ideal choice for special delicacies. Short and white in colour, it also has the unique quality of retaining its aroma and buttery flavour around the year.

Cultivation and Production

Gobindobhog rice is a non-basmati high yielding rice from West Bengal harvested in the kharif (monsoon) season in Nadia, Hooghly, Burdwan and such districts. It is not affected by the monsoons and therefore less prone to pests and worms. The rice has gained immense popularity in the southern region of TN, Karnataka, and Kerala due to its flavour and aroma.

Characteristic and physical properties of Gobindobhog rice

This white wonder is short-grained, sticky and easier to cook. Its grain quality differs from other varieties.

Rice Variety	Length (mm)	Breath (mm)	Length: Breath Ratio	Chalkiness	Size and Shape
Gobindobhog Rice (non-boiled)	5.2	1.8	2.9	Translucent	Very short and round

Chemical Properties

Rice Variety	Alkali Spreading Value (%)	Amylose (%)
Gobindobhog Rice (non-boiled)	3.2	28.0

Nutritive facts

It is said that the protein content in Gobindobhog rice is absorbed much better by the body than brown rice. Easily digestible and nourishing, this rice variant is used in Ayurveda for treating imbalances in the body. Though, it is always advisable to seek the opinion of the doctor if you are suffering from any medical ailments.

It has been medically proven that Gobindobhog rice somehow accelerates the burning of the fat in the body. In fact, the essential nutrient in the rice helps in mobilising the fat from the liver.

Calorie Distribution 

NUTRIENTS	UNIT	VALUE PER 100 GMS	1 CUP = 195.0G
PROXIMATES
Energy	Kcal	325	634
Protein	G	7.5	15
Total lipid (fat)	G	0.1	0
Carbohydrate	G	73.6	144
Fibre, total dietary	G	0.3	1
Sugars	G	0	0
MINERALS
Calcium	Mg	23.00	44.85
Iron	Mg	3.66	7.14
Sodium	Mg	0	0
VITAMINS
Vitamin C, ascorbic acid	Mg	0	0
Vitamin A, RAE	^g	0	0
LIPIDS
Cholesterol	Mg	0	0

Source:vedicaorganics.com

Dishes from Gobindobhog rice

Christened after God Govindjaju, Gobindobhog rice is primarily used to prepare exotic delicacies in Bengal mainly due to its heady fragrance. This wonder can be served plain as steamed rice topped with ghee (clarified butter) and with dal (cooked pulses). Dal-bhat is a wholesome meal as it is rich in amino acids, vitamins and minerals. Khichuri, made with this grain, is an all-time Bengali favourite. It is commonly eaten during Durga Puja and ideal as a speciality during the monsoon season too.

The flattened version of this rice (chiwra) has gained momentum as a light snack in the domestic households. Also, the rice can be prepared by blending any spices with it.

Below are some of the famous delicacies prepared with this grain…

Payesh

Pitha

Muri Ghonto

Pulao

Rice and ghee

Dal-Bhat

Chiwra

Cooking time and method

Below are the most common methods for cooking Gobindobhog rice:

GOBINDOBHOG RICE	PROCESS 1	PROCESS 2	PROCESS 3	PROCESS 4
Quantity in gm	230 gm	230 gm	230gm	230 gm
Water	1 cup (250 ml)	1 cup (250 ml)	1 ¼ cup (313 ml)	1 cup+3tbsp (295 ml)
Pressure Cooking	HP 4 mins	HP 6 mins	HP 6 mins	HP 6 mins
Pressure release	NR	NR (9 mins)	NR (10 mins)	NR (10 mins)
Results	Undercooked with hardness in the centre	Nearly perfect but slightly hard	Slightly soft with a bit of nice chew	Absolutely perfect and has a nice mouthful bite to chew
Notes**		*great for those who like harder/chewer rice	*great for those who like softer rice	* ala carte rice

Cook with this goodness and savour its distinct aroma and flavour!