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Kamini

Kamini

Regular price Rs. 60.00
Regular price Sale price Rs. 60.00
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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

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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)

 

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