• Indigenous rice from West Bengal
• 100% organic and natural
• Single origin farm

Tulaipanji Fragrant Rice is native to Raiganj in Uttar Dinajpur district, West Bengal. This fine, slender, medium-sized rice retains its aroma even after parboiling. When cooked, the rice is tasty, non-sticky and has a good texture. It is suitable for pulavs, biryanis, kheer and can also be used as table rice.

The Story

Tulaipanji Fragrant Rice comes to us from a single farm in Rajganj and is GI tagged. It gets its name 'Tulan' because of its aroma and cotton-like texture of the cooked rice. The rice is grown organically during the August-December period, and mostly in fields where jute is harvested. This makes the soil in the fields low in fertility and moisture but is a contributing factor to its aroma. Tulaipanji Rice is also famous because it is resistant to pests and diseases.

Health

• Maintains healthy digestion
• Boosts immune system
• Encourages weigh loss

Storage

Once plastic package is opened, store the rice in an air-tight jar in cool, dry, dark place to retain its fragrance.

Cook

As with all parboiled rice, pre-soak the rice for about 2 hours before cooking.

Pressure cooker: 1 cup rice : 3 cups water. Cook on high flame for up to 4 whistles. Then lower the flame and cook for up to 2 whistles. Wait for the cooker to cool before opening it.

Open vessel: 1 cup rice : 4 cups water.