Tulaipanji Boiled Rice (তুলাইপঞ্জি / তুলাইপাঁজি সিদ্ধ চাল)
In Bengali, we call cotton Tulo or Tula. Tulaipanji Rice, an exclusive variety of unpolished, aged,boiled rice, gets its name from that only. Soft and white as cotton, that’s how the rice from Tulaipanji grains appear on your plate. Bengal is a proud owner of the GI tag for Tulaipanji rice. The rice mainly grows in the North Dinajpur district. A non-Basmati variety with a characteristic aroma, Tulaipanji has become a household name for preparing rice-based delicacies. Its low cooking time calls for apt attention while you put it to boil. A heap of cotton, that’s what Tulaipanji roughly translates to, on your plate with other Bengali delicacies is sure to take you to your long-lost childhood at your native home.
Area of Procurement
South Dinajpur
Specifications
|
Texture/ Appearance |
The grains of uncooked Tulaipanji are short to medium and slender. On cooking, the grains become firm with a non-sticky appearance. |
|
Colour |
The rice grains are white as cotton. |
|
Aroma |
Tulaipanji has a characteristic buttery aroma unique to it. |
|
Cooking Time |
The grains take only 8-10 minutes to cook. |
|
How to store |
Ensure to retain the unique aroma by storing the rice grains in airtight containers. This way, you can keep insects and moisture away also. |
Popular Dishes
Tulaipanji Siddha/boiled rice (unpolished and aged), unlike the Atap variety, is excellent for preparing rice-based delicacies like Pulao, other types of pilaf, etc. Plain white rice with panchmishali torkari, fish or chicken curry, etc., is always an option with Tulaipanji boiled rice. Are you up for some experiments? Try making Tahchin with Tulaipanji. Also, Tulaipanji rice flour is excellent for making pithe-puli. The aroma makes everything smell a thousand times better.
- MTPB500G
