Burma Black
Regular price Rs. 75.00
Unit price per
This dish takes inspiration from the Sinhalese classic Kiri Bath. The glutinous Burma Black rice is creamy enough to hold its own when paired with the mildly sweet and hugely aromatic Seeni Sambol.
about the rice
Native to Manipur, according to various sources, Burma Black is a delightful glutinous variety that we grow in North 24 Parganas. The beautiful blackish brown pericarp is one of the reasons for its premium quality. Apart from its aesthetic appeal, Burma Black also ranks high for its health benefits, notably its remarkable anthocyanin and antioxidant content.
| flavour |
fruity |
| aroma |
●●○○○ |
|
appearance |
uncooked grains are flattish and medium in length with blackish-brown pericarp |
|
storage |
store this rice in air-tight containers with lids in a cool place away from moisture |
|
cooking |
absorption method, steaming |
| time | 25-30 minutes, 45-55 minutes |
what you can cook with it
Being high in amylopectin, Burma Black is quite glutinous or sticky. This particular quality makes it perfect for any rice dish that demands a creamy consistency, think risottos, khicuri or sweet custards and porridges. The subtle berry-fruitiness in flavour gives you a lot of options to pair it with various ingredients either to add its own or complement it, like adding red wine or some nuts.
| botanical name | Oryza sativa |
| origin |
North 24 Parganas, West Bengal |
| processing | atap (raw) |