• Heirloom rice variety from Bengal

• 100% organic and natural

• Single-origin farm

• Ideal for summer consumption

Radha Tilak Rice is a short-grained aromatic raw rice from West Bengal. Its delicate texture and fragrance make it ideal for making biryanis, pulavs, ghee rice, and kheer. It is also good as table rice and mixes well with all Indian curries. Scented rice varieties like Radha Tilak are preferred especially during summer because they are light, satiating, and easy to digest.

The Story

Bio Basics sources Radha Tilak Rice from a single farm in North Rajganj. The farmer is a seed saver.

According to folklore, the rice is named after Radha, chief consort to Lord Krishna, who preferred this rice, whereas Lord Krishnan himself preferred Gobindo Bhog Scented Rice.

Bengal is home to many fine, scented varieties of rice such as Radha Tilak, Gobindo Bogh, Badshah Bogh, and Tulaipanji. They are enjoyed by the Bengali elite, who are rice connoisseurs. Their table rice is mostly parboiled although scented rice is preferred raw.

To create awareness and promote fragrant kinds of rice from all over India, Bio Basics runs a campaign called ‘Beyond Basmati’. We believe it is our responsibility to help preserve and promote these fragrant kinds of rice which may otherwise not survive future generations. We call our initiative ‘a gift to the future.

Health

• Aids weight loss
• Helps to boost the immune system

Storage

• Once the plastic package is opened, store the rice in an air-tight jar in a cool, dry, dark place to retain its fragrance.

Cook

• Open vessel: 1 cup rice: 2 cups water.

• Boil water before adding rice and cook on slow flame for 20 minutes.

• Drain excess water once the rice is cooked.