Radha Tilak Rice - A Flavourful Aromatic rice from Bengal

There are close to 500 varieties of rice grains cultivated in West Bengal. From long-grained grains of rice to short-grained ones, this state in the deltaic region of the Ganges is famous for its cultivation of paddy. 

Bengal rice ranges from the aromatic Gobindobhog to the longer grained Tulaipanji with the delicious Radha Tilak in between. These rice grains are slowly being rediscovered thanks to the efforts of local scientists and State government agriculturists. 

One of the famous rice grains available in the West Bengal region is the Radha Tilak rice. This rice is a short-grained variety and is aromatic, and rich in mineral content. In this article, we will take a flavourful look at some details of the Radha Tilak rice. 

Radha Tilak - An Atap Chaal 

Atap rice has been partially boiled while in the husk. This makes it parboiled and easy to cook and even digest. This rice grain is first soaked, steamed, and then put out to dry. This process makes the rice easy to consume. 

Short-grained rice grains are a national secret. While the world may know about Basmati, the long-grain rice that India is well known for, short-grain rice grains have their own flavour and texture. This unique flavour and texture make eating this short-grained rice particularly satisfying. 

The people of Bengal are very particular about their rice. Whether it be a regular meal for the day a meal for a special guest, or bhogs (the meal prepared for Gods), every rice endears itself to a particular dish. 

In this next section, we will look at the various ways in which the Radha Tilak rice is cooked and presented. 

Radha Tilak - A Versatile Rice Grain Lending Itself To Many Dishes 

The Radha Tilak can be consumed by itself. The rice is steamed and served hot with a dollop of ghee, hot dal, and a side of fried potato sticks. This dish in itself is a comfort food for those who know about it. 

Another way to consume the Radha Tilak rice is by making a porridge out of it. Sweet rice porridge, known as payesh, is one of the best treats that the people of Bengal are famous for. The payesh is served during weddings, birthdays and naming ceremonies, as well as other festive occasions. The flavour of Radha Tilak is brought out in this flavourful sweet dish. 

Yet another way of eating this rice is by making pulao. Sweet pulao is a Bengali staple at weddings and other celebrations. The flavour of the Radha Tilak is brought out in this particular dish as well. 

Wrapping Up 

Radha Tilak is one of the most famous Bengal rice grains available. The word flavourful falls short to describe this rice grain when it is cooked. 

Let’s close with a sweet story related to the Radha Tilak rice. According to folklore, Radha Tilak is so named because of Radha’s preference for it. Armed with this knowledge, tuck into a plateful of this rice.