Govindobhog is one of the main non basmati rice varieties harvested during the kharif monsoon season in India. Since it is less affected by monsoons, the rice naturally is less prone to worms and pests. The protein content in this rice variant makes it much easier for it to be absorbed by the body compared to brown rice. It is easily digestible for the body and in Ayurveda, this rice type is used for treating many imbalances in the body. Medical research has proven that Govindobhog rice helps to burn fat in the body and provides the essential nutrient required for fat mobilization in the liver.
The rice can either be served in the form of of steamed rice with clarified butter or ghee topping and also with cooked pulses or dal. Some of the famous recipes from Govindobhog rice are Bengali khichuri, Payesh sweet dish, Pulao etc. Dal bhat is one of the wholesome meal types prepared from this rice and it is rich in vitamins, minerals and amino acids. Khichuri is a famous Bengali dish commonly made during monsoon season and Durga Pujo festival. Chiwra, which is a flattened form of this rice with an option to blend with some spices has become a household snack in recent times .
