Nothing highlights the deep, rich, nutty-popcorn flavor of Kanakchur more than the simple congee. And there is nothing more sacrilegious than marring its flavor with anything else. We have kept it simple with crispy veggies and peels with just a dash of our ghee and a drop of that.
about the rice
Known to be a deeply flavourful rice variety, you have probably heard about it in its use as khoi in Joynagar’er Moa. The variety is somewhat tender, which makes it all the more rare and unique. We source ours from the expert farmers who know how to tend the variety for the best quality rice.
butter popcorn, bold nutty
|Kanakchur grains are delicate, short and creamy-white|
store it in an air-tight jar to retain the aroma in cool, dry, dark place
what you can cook with
With this tender variety, the less you do is more. Think about having plain congee style rice bowls with earthy fries or sweet variations with ingredients having similar flavor profiles: earthy, caramel or buttery. A favourite of our farmers is the overnight soaked Kanakchur or panta bhaat made with Kanakchur; you have to have it to know what we are talking about.
|botanical name||Oryza sativa|