This is a classic payesh that needs little description. The slight sweetness balances the subtle nuttiness of kala bhaat.
about the rice
One of our finest aromatic, non-white varieties, kala bhaat has been an important part of folk rice revival. The highly glutinous rice has a longer growth-harvest cycle, but contributes significantly to maintain bio-diversity.
|Kala bhaat is speckled black in appearance, slender and firm. Once cooked, it produces rich purple glutinous rice.|
|store this rice in air-tight containers with lids in a cool place away from moisture|
|absorption method, steaming|
what you can cook with it
The highly glutinous rice variety does not turn mushy, which makes it good for risottos or porridge. However, while cooking it for the first time, take note of the amount of water to put in to find what works for you.
|botanical name||Oryza sativa|