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This is all about economy of ingredients. A simple porridge of thick rice pakhi with a cheaper cut of meat, lightly grilled and a mellow tangy chutney of tok dhnyarosh (roselle).


about the rice

Pakhi is an indigenous thick rice variety from the Sundarbans. The chewy texture cooks well in a quick flavourful porridge.


taste herbaceous, sulphur



The grains are short and thick in appearance. Once cooked they turn plump and roundish.


absorption method
time 12-15 minutes

store it in an air-tight jar to retain the aroma in cool, dry, dark place.

what you can cook with

Thicker rice varieties like pakhi are perfect for daily consumption. Traditionally used in a porridge-style dish, it pairs well with any sides. Try it with lightly spiced meat or vegetable stir-fries.



botanical name Oryza sativa
origin West Bengal
processing siddha (parboiled)


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