We have re-interpreted seeni sambol and burka black for summer. The rice has been cooked with toasted coconut and bits of green mango; finished with dressed cucumber, sesame, gondhoraj kosho oil and a caramelised onion sauce for sweetness.

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. 

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.