Narasimha Jata
Narasimha Jata
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This dish celebrates the simplicity of frugal meals. The sweet Narasiṃha Jaṭā is cooked in a delicious broth of vegetable peels and served with pumpkin and poppy seeds: perfect for a fuss-free meal.
about the rice
Narasiṃha Jaṭā is one of the traditional folk rice varieties of Bengal, noted for its intriguing name as well as its subtle aroma. The paddy is highly resistant and is said to withstand flooded lands, raising its panicle above the water level; hence the name.
| flavour |
buttery, sweet |
| aroma |
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|
appearance |
the uncooked grains are short and stubby with a dirty-white colour |
|
cooking |
absorption method |
| time | 8-10 minutes |
| storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place |
what you can cook with
Narasiṃha Jaṭā can be used for daily use since the aroma and flavour are not overwhelming. The cooked rice is soft, fluffy and tender. Pair it with any light, summery, citrusy dish to find out what this beautiful rice has to offer.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | atap (non-parboiled) |
