The year-round, all-season Bengali table rice has been paired here with our version of shorshe maach, using all the parts of the mustard plant: young leaves and fronds, seeds, pickled flowers and young stalks and leaves in the sauce and a rui collar, one of the most flavourful and tender but under-utilised parts of the fish.
about the rice
Dudhersar is probably the best known and most consumed table rice variety in Bengal. The easy availability and even easier cooking makes it a go-to lunch favourite.
Dudhersar is medium grained and appears slender with a fine texture.
store it in a dark place, so that it does not attract moisture, and away from direct sunlight
what you can cook with
Being the most used table rice in Bengal, it pairs well with almost anything. From vegetable stir fries to meaty broths, Dudhersar is forgiving and versatile. Our favourite is a mustard crusted Parshe Maach with quick-pickled onions.
|botanical name||Oryza sativa|
|origin||Sundarbans, West Bengal|