Govindobhog Rice

In Calcutta Naomi Duguid and Jeffrey Alford were introduced to this princely rice, which has a delicate, somewhat sweet flavor. Govindobhog is a long-grain white rice on a miniature scale, like a baby basmati. If you come across it, buy plenty, then enjoy it as an everyday plain rice or as an alternative to basamatic in Chelo, a delicious Persian pilaf.

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  • Servings: Makes about 6 1/2 cups

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  • 2 cups Govindobhog rice
  • Cold water

How to make this recipe

  1. Put 2 cups of the rice in a medium bowl and cover with cold water. Rub the rice and swirl it with your hand, then drain. Repeat 3 or 4 times or until the water is clear. Drain well.

  2. Bring 10 cups of water to a vigorous boil in a large saucepan. Add 1 tablespoon salt and sprinkle in the rice. Return the water to a rolling boil, stirring occasionally. Boil until the rice is just barely cooked through but still firm, 6 to 8 minutes.

  3. Drain the rice in a sieve and immediately return it to the pot. Cover with a cotton cloth and a tight-fitting lid and let the rice stand off the heat for 15 minutes to steam and firm up. Gently stir the rice to break up any clumps.

Contributed By Published January 1997

458002 recipes/govindobhog-rice 2013-12-06T23:28:52+00:00 Jeffrey Alford, Naomi Duguid asian|indian|beans-grains-and-legumes|side-dishes|basic-easy|fast|vegetarian january-1997,jeffrey alford,naomi duguid,govindobhog rice,indian rice,baby basmati recipes,govindobhog-rice 458002

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