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There is something magical about the aroma of cooking rice, and more so when it is Gobindobhog. Anyone who has ever been treated to a meal at a Bengali household knows that its fragrant rice means much more than a mere side dish; it's almost cultural. With its characteristic fragrance and mouth-savouring flavour, Gobindobhog rice has a room of its own in Bengali cuisine. Whether served with a rich curry or just a dollop of ghee, it translates into an experience that lingers on. Cooking this fine rice, however, takes a bit of expertise in the process to deliver nothing less than the best. From knowing your kind of rice and the best practices for cooking it, through the ins and outs, readymade steps of cooking Gobindobhog Rice, so you're assured of the perfect, fluffy, fragrant results every single time.
What Is Gobindobhog Rice?
Gobindobhog is an aromatic rice, short-grained type found in the Bengal area. It is held in high esteem for its special qualities noted by its fine texture, non-gluten nature, and aroma compared to that of fresh popcorn. Unlike many other types of rice, when cooked, Gobindobhog has a very soft, almost buttery texture, which makes it perfect for a very wide variety of dishes ranging from simple lentils to elaborate feasts. Even the name itself, meaning 'the food of the gods,' shows that the grain is no average fare in a Bengali household. It goes into some famous, traditional Bengali dishes such as sweet rice pudding, or payesh, and khichuri, which is rice with lentils and many more.
Taste and Texture
The moment you savour the lightly sweet taste of Gobindobhog rice, you realize that it is a taste that compliments the savoury and even sweet preparations that could be best suitable. The grains are small and round, and when cooked, have a gorgeously pleasing softness that does not turn mushy. Every grain is separate, and that gives the satisfying texture which is at the same time tender and chewy. The rice is naturally sweet with an undertone of a nutty, rich flavour tone that adds depth to anything you prepare with it. Apart from that, its non-sticky character makes it versatile. Available to take flavours without sticking, it carries the spiciness of a rich curry or the goodness of a sweet dessert.
How to Cook Gobindobhog Rice
Cooking Gobindobhog rice requires a keen eye for detail to keep its taste and texture delicate. Here is how:
Rinse the rice under cold water until the water runs clear. This helps to remove the excess starch that makes the rice sticky. Soaked in water, the rice must be left for about 30 minutes; this helps in it being uniformly cooked.
Use the ratio of 1:2; that is, for rice, quantities include water. For every cup of rice, include two cups of water. This way, the rice will come balanced to cook without getting dry and too mushy.
The water should be brought to a boil on low heat in a heavy-bottomed pot. Then add the soaked drained rice. Cover with a tight-fitting lid and simmer—no stirring or lifting the lid until done because it will cause disturbance to the process.
Fluff the rice with a fork after 15 to 20 minutes or so. It should be tender but still firm to the bite. Turn off the heat just before it's done, and let the rice finish cooking in its own steam, covered, for a few minutes.
Finally, fluff your rice with a fork before serving gently. This will separate the grains and enhance the texture.
Gobindobhog Rice Cooking Tips
Do not Overcook: It is cooked faster than any other type, so ensure to keep an eye on gobindobhog rice to avoid overcooking.
Use a heavy-bottomed pot: This will make sure heat is distributed evenly while cooking, and your rice won't burn at the bottom of the pot.
Pre-resting rice: Make sure to let the rice rest. This way, the grains can tighten up just a little bit. This generally makes the grains easier to handle and a bit more pleasurable to eat.
Aromatics: Infuse further with a bay leaf or a few cardamom pods.
Great as a Base: Gobindobhog is great to serve with light curries, dals, and even with sweets like payesh.
