Jeera Kathi Rice

Jeera Kathi Rice


Jeera Kathi is an endemic rice variant found in the Indian state of West Bengal. It is grown only in the fertile soils of Bengal and is characterized from medium to big size. The rice is famous for its flavorful taste and premium grade quality. It is one of the rice variants in West Bengal which can be called as a “prized possession”. Owing to that nature, normally the rice is only used for special occasions around in West Bengal.

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OriginWest Bengal, India
VarietyShort grain

Cultivation Type- Non-organic
Colour– Cream


Purity- High
ChemicalNil ( free from dyes and colouring chemicals)
Free fromStones, fungus, infestation

Cooking Method

  • 1. Rinse the rice thoroughly with water. Soak the rice for 30 minutes in lukewarm water. After 30 minutes drain the water away.
  • 2. In a heavy bottom pan take water in the ratio of 5 cups of water for 1 cup of rice and boil the water.
  • 3. Add the drained rice to the boiling water.
  • 4. Turn the stove to medium flame. Stir the rice occasionally. Let the rice cook until they turn soft and tender.
  • 5. Drain the excess water using a sieve and allow it to stand for 5 minutes. Now the cooked rice is ready to serve.


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