Govind Bhog Rice

Paddy seeds are sown in nursery beds in early June. As the monsoon arrives in July, the young plants are hand-transplanted into waterlogged fields. Over the next four months, the crop matures with rain and sun. Once ready, the rice is harvested, dried in the open air, and dehusked with care.

Soak the rice for 10–15 minutes. To cook using the drainage method: Bring water to a boil and add the soaked rice. Simmer on medium heat for about 10–12 minutes. Check for doneness, cover, and drain any excess water. It can be used in kheer, pulao, khichri, or served simply with dal and vegetables.

Gobindbhog is naturally gluten-free and low on the glycemic index, releasing energy slowly. It contains niacin, thiamine, magnesium, potassium, and phosphorus—supporting daily nourishment, metabolism, and overall well-being.

Keep in an airtight container, away from moisture.