This rice is Calcutta’s favorite grain, and it seems to be prevalent in that community alone. It looks like miniature basmati rice and has a creamy, nutty texture. The cooking method is the same as for basmati, but I recommend soaking the govindobhog rice for an additional 15 minutes and adding another ¼ cup water if you use the absorption method. Some large Indian grocery stores stock it, as do specialty mail-order sources. I got my stash in New York City, at a store called Kalustyan’s.