Kalabati Black Rice (কলাবতী কালো ধানের চাল)
Kalabati Black Rice is also known as Forbidden Rice. Earlier, the Chinese emperors were the only ones who could have this rice and all the other commoners were forbidden. Gone are the days. Now, it is increasingly becoming popular in Indian homes and international cuisine. The grains' colour is burnt black and remains the same after cooking. A staple of the Northeastern states of India, it has been a part of Indian agriculture since almost the beginning of time.
Area of Procurement
Birbhum
Specifications:
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Texture/ Appearance |
The grains are medium to short. On cooking it becomes sticky with a fine texture. |
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Colour |
The grains have a burnt black colour. |
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Aroma |
It has an earthy smell to it. |
|
Cooking Time |
It takes around 30-45 minutes to cook. We recommend pre-soaking the rice to soften it. |
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How to Store |
Keep in a container to keep away moisture and other insects. Preferably keep the rice in the sun once in a while. |
Popular Dishes
The typical sticky nature of the rice makes it a perfect choice for any glutinous rice-based preparations. Have it as simple rice. Experiment with it as much as you wish and prepare dishes like black rice pudding, Tempeh, Shuziyam, and even Pilaf. Grab your first pack of black rice today and get lost in the traditional taste of this unique homegrown grain.
- MBR500G
