The short-grained Chine Kamini is our rice of choice in our interpretation of muri ghonto. The rice has been cooked in a burnt onion fish head broth and finished with some zest of gondhoraj and pickled green tomato.
about the rice
Chine Kamini has been quite a favourite aromatic rice variety in Bengal. The slightly toasted, nutty flavour lends an impressive touch to Bengali khichuri and Pulao. The rice is easy on the palate and cooks well without turning into a mush.
|the uncooked grains are short, roundish and pearly-white in colour
store it in an air-tight jar to retain the aroma in cool, dry, dark place
what you can cook with
Have a go at Chine Kamini, if you are having friends or family over at your place. It is particularly suitable for celebrations and special preparations including pilafs.