Assam is a state located in northeastern India that is known for its stunning natural beauty, rich culture, and diverse cuisine. One of the key components of Assamese cuisine is rice, which is a staple food in the region. There are many different types of rice grown in Assam, each with its own unique characteristics and culinary uses. In this blog, we’ll take a look at some of the most popular rice variations found in Assam.
Joha Rice:
Joha rice is a fragrant, short-grain rice that is unique to Assam. It is prized for its delicate aroma and flavor, which is reminiscent of pandan leaves. Joha rice is typically used to make sweet dishes, such as payasam or kheer, but it can also be used to make savory dishes like pulao or biryani. Joha rice is considered to be a premium rice variety, and it is often served on special occasions or during festivals.
Bora Saul:
Bora saul is a sticky, glutinous rice that is commonly used to make pitha, a type of Assamese rice cake and sweet dishes. It is also used to make snacks like laddoos and chira, which are made by roasting the rice and mixing it with jaggery and other ingredients. Bora saul has a distinct, nutty flavor and is rich in nutrients like protein and fiber.
Sali Rice:
Sali rice is a long-grain rice that is commonly used in Assamese cuisine. It has a subtle flavor and a slightly sticky texture, which makes it perfect for dishes like fried rice or pilaf. Sali rice is also used to make traditional Assamese snacks like muri and apong.
Kunkuni Rice:
Kunkuni rice is a red rice that is unique to Assam. It is named after the Kunkuni tribe, who traditionally cultivated the rice. Kunkuni rice has a nutty flavor and a slightly chewy texture. It is rich in antioxidants and other nutrients, making it a healthy choice for those looking to incorporate more whole grains into their diet.
Aijong Rice:
Aijong rice is a long-grain rice that is grown in the hills of Assam. It has a slightly sweet flavor and a soft, fluffy texture. Aijong rice is often used to make daily meal in Assamese society. it is the most famous rice in the Assam and outside of Assam also.
Chokuwa Rice:
Chokuwa rice is a medium-grain rice that is grown in the lower Brahmaputra valley. It has a distinct aroma and a slightly sticky texture. Chokuwa rice is often used to make dishes like khichdi, which is a type of rice and lentil porridge, and bhogali bhat, which is a traditional Assamese dish served during the Bhogali Bihu festival.
Black rice:
Black rice, also known as Chak-hao in Assam, is a unique rice variety that is native to the state. It is a medium-grain rice that is dark in color and has a nutty flavor. Black rice is known for its high nutritional value and is rich in antioxidants, iron, and fiber. It is often used to make traditional Assamese dishes like chak-hao kheer, which is a sweet pudding made with black rice, milk, and sugar. In recent years, black rice has gained popularity as a superfood due to its health benefits and unique taste. It is now widely available in supermarkets and health food stores, making it easier for people to incorporate this nutritious rice into their diet.
Fulpakhri rice:
Fulparkhri is also a variety of sali rice. It is slight red colour. It is rich category rice