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Tripathi Products Gobindo Bhog Rice, 500 g | Aromatic Short-Grain Bengali Rice
(Including GST5 5%)
Tripathi Products Gobindo Bhog Rice 500 g: authentic aromatic short-grain rice from Bengal. Soft, fragrant and perfect for khichuri, payesh, pulao and festive dishes. Gobindo Bhog Rice brings the authentic fragrance of Bengal’s most loved aromatic rice to your kitchen. Its small, slender grains cook up soft, slightly sticky and naturally fragrant, making it the traditional choice for festive occasions and everyday comfort meals alike.
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Tripathi Products Gobindo Bhog Rice brings the authentic fragrance of Bengal’s most loved aromatic rice to your kitchen. Its small, slender grains cook up soft, slightly sticky and naturally fragrant, making it the traditional choice for festive occasions and everyday comfort meals alike.
Why you’ll love it
- Naturally aromatic, with a sweet, buttery fragrance that fills the kitchen as it cooks
- Soft, fluffy texture that holds together well without turning mushy
- Traditional favourite for Bhog Khichuri, Payesh (kheer), Pulao, Ghee Bhat and festive prasad
- Convenient 500 g pack, ideal for small families, trial purchase or occasional cooking
How to cook
Rinse the rice 2 to 3 times and soak for 15 to 20 minutes. Use roughly 1 part rice to 2 parts water, cook until the grains are tender, then rest for 5 minutes before serving.
Storage
Keep in a cool, dry place in an airtight container, away from moisture and direct sunlight.
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Gobindo Bhog is a traditional aromatic short-grain rice from West Bengal. It is known for its small, slender grains, natural sweet fragrance and soft, slightly sticky texture when cooked. It is the rice of choice for bhog (offerings to the deity), festive meals and special dishes.
It works beautifully in Bhog Khichuri, Payesh (kheer), Pulao, Ghee Bhat and other festive dishes. It also pairs well with everyday dals, vegetable curries and fish curries.
Rinse the rice 2 to 3 times and soak for 15 to 20 minutes. Cook with roughly 1 part rice to 2 parts water until the grains are tender, then let it rest for 5 minutes. Adjust the water slightly depending on how soft you like your rice.
No. Basmati has long, slender grains that cook up dry and separate, while Gobindo Bhog has short grains that cook up soft and slightly sticky. Both are aromatic, but they have different textures and are used for different dishes.
Transfer it to a clean, dry, airtight container and keep it in a cool place away from moisture and direct sunlight. This helps preserve its aroma and protects it from pests.
Soaking is recommended for 15 to 20 minutes. It helps the grains cook evenly and keeps the texture soft and fluffy.
Gobindo Bhog is traditionally used in bhog and prasad preparations in Bengali households. If you are observing a specific fast, please check the rules of your tradition, as some fasts have their own guidelines about grains.
A 500 g pack typically serves around 4 to 5 people for a regular meal, depending on portion size and the dish you prepare.
