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rice (chaaval)

Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About
Rice grain types and sizes vary across India. Much of the rice which is eaten is grown locally and it is nearly always white and polished. Popular long-grained rices include basmati, a particularly fragrant rice used for special occasions (it is expensive); patna, with a more rounded grain, is eaten in the North; and gobindavog is used in Bengal. Rices with some husk left on, which gives them some red colouration, include red patni, grown in central and western India, and rosematter, grown in southern India. You can use whichever variety you like best.

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