Radhatilak Rice
- About
- Ingredients
Our Radhatilak Rice
Grown in Debra, Medinipur’s alluvial soils where slow-maturing grains trap the region’s minerals and develop its signature toasted butter aroma. Revived by small farmers using sustainable methods, this short-grain aromatic rice cooks into a creamy, fragrant bowl that tastes exactly like the land that shaped it.
Recipe: Radhatilak Rice Pulao with Gondhoraj
Cook the rice. Then gently fluff and let it rest so its natural butter-popcorn aroma opens up.
In a pan, melt a little ESF Desi Cow Bilona Ghee, butter; add thinly sliced shallots and lightly caramelise until golden and sweet.
Fold the rice into the caramelised shallots with a splash of gondhoraj zest, a crack of ESF Tellicherry pepper, and a handful of toasted almonds.
Finish with a drizzle of browned ghee and a few torn citrus leaves for a warm, aromatic, sweet-savory rice.
Ingredients:
Radhatilak Rice (Un-parboiled)
Best before 12 months,when stored in a cool, dry place.
Tradition. Carefully crafted.
