Tiny Kalijira Rice

Preparation info

  • 2 Cups Raw Kalijira Makes Nearly 6 Cups Cooked Rice; Serves

    5 to 6

    • Difficulty


Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

In Calcutta ten years ago, we were introduced to a princely rice known as govindabhog. In Bangladesh it’s known as kalijira, and it’s now sold under that name in North America. It is a polished white long-grain rice, but on a miniature scale, like a baby basmati. It has a delicate slightly sweet flavor. In Calcutta we only ever had it cooked the lots-of-water way with a little salt in the water.

Follow the lots-of-water method set out under Plain Basmati, Several Ways, but don’t soak the rice first. Boiling time will be about 6 minutes.