This “spas” inspired dish uses our Gheus in a yoghurt soup with Vietnamese fresh flavours. The slight nuttiness of Gheus balances the richness of yoghurt in this simple-to-put-together dish.
about the rice
Traditionally used to make muri or puffed rice, Gheus is a stubby, folk rice variety. It is well known for being quite high-yielding and hardy, growing in the swampy areas of Sundarbans.
|flavour||slightly nutty, sulphur|
|the uncooked grains are yellowish-white in colour and rotund, stubby in appearance|
|store this rice in air-tight containers with lids in a cool place away from moisture|
what you can cook with it
The stubby, meaty texture goes particularly well with medium thin broths. You can also pair it with stir-fried vegetables and lightly grilled fish.
|botanical name||Oryza sativa|
|origin||Sundarbans, West Bengal