Kamini
Regular price Rs. 60.00
Unit price per
We have featured Kamini in a summer-inspired “risotto” with cucumber and gondhoraj lebu. What inspired us was the subtle aroma and flavour of Kamini to complement the grassy-vegetal notes of cucumber.
Kamini in Summer: Kamini cooked with Cucumber-tender coconut water, Cucumber quick-pickled in gondhoraj kosho, Sambal Tumis, Black sesame tuile, Cucumber-gondhoraj water.
about the rice
Kamini is one of the slightly well-known aromatic rice varieties of West Bengal that finds traditional use mostly in sweet porridge and Bengali khichudi. The paddy harvested in winters is a common ingredient in celebration meals during the nabanno or new harvest festival across Bengal.
| flavour |
buttery |
|
aroma |
●●●○○ |
|
appearance |
the uncooked grains are slim and short with a yellowish white colour |
|
cooking |
absorption method |
| time | 12-15 minutes |
| storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place |
what you can cook with
The new rice can be used to make sweet congee, whereas a slightly aged rice is perfect for your light pilafs and khichudi-style dishes. You can also use it as a table rice to pair it with deep, bold meals.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | atap (non-parboiled) |