Kataribhog
Kataribhog
Description
Kataribhog rice is a premium aromatic variety that hails from the fertile, West Bengal. Known for its short grains, delicate fragrance, and soft texture, Kataribhog has been a cherished part of Bengal’s culinary heritage for generations.
Traditionally cultivated using heirloom seeds and natural farming methods, Kataribhog rice carries a unique sweetness and subtle floral aroma that elevates every dish it touches. It is widely used in festive meals, temple offerings, and signature Bengali desserts like payesh (rice pudding).
Cooking Instruction
To cook Kataribhog rice, use 3 cups water for 1 cup rice in a pressure cooker. Soak the rice for 20–30 minutes, cook on high for 3 whistles, then simmer for 5 minutes and let it cool naturally before opening. For open vessel cooking, use 4 cups water for 1 cup rice. Boil the water, add soaked rice, and cook on a slow flame until the grains open up like delicate pink flowers. Fluff gently and serve.
Additional Information
| Size |
1kg, 2kg, 5kg |
|---|
