TULAIPANJI RICE
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TULAIPANJI RICE

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Tulapanji Rice is a rare and aromatic variety of rice native to the Raiganj subdivision of north Dinajpur district of West Bengal known for its distinctive fragrance and unique flavor profile, Tulapanji rice is often described as having a sweet, buttery, and slightly nutty taste. It is a Geographical Indication (GI) tagged rice from the state of West Bengal. Due to its limited cultivation and geographical specificity, Tulapanji rice is considered a delicacy and is highly prized by rice connoisseurs and food enthusiasts. Its distinct aroma and flavor have earned it a reputation as one of India’s most exotic and sought-after rice varieties.

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COOKING PROCESS :

  • Rinse 1 cup of Tulaipanji rice in a fine mesh sieve until the water runs clear.
  • Soak the rinsed rice in water for 15-20 minutes which leaves a lasting impression with its aroma and taste, creating memorable feasts that celebrate the essence of Bengal.
  • Drain the water and cook the rice in a heavy-bottomed pot with 2 cups of fresh water.
  • Heat the water over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15-20 minutes or until the water is absorbed.
  • Turn off the heat and let the rice rest, covered, for 5 minutes.Fluff the rice with a fork to separate the grains.
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