Randhunipagal is a small-grained, non-basmati, and highly aromatic indigenous rice variety from Bengal. It thrives in the Rahr region (characterized by red and laterite dry soil) and the Gangetic plains of West Bengal, specifically in the districts of Birbhum, Dinajpur, Bardhaman, Bankura, and Hooghly. The fragrance of paddy fields after flowering has started, and the fragrance of the rice while it is cooking are intense enough that cooks (randhuni) go mad (pagal)—the name of the rice is given by this aspect of its intoxicating character.
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Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
Randhunipagal is a long-duration (155 days) Kharif rice that grows well in rainfed medium, medium-low land in the Gangetic alluvial and rahr region of West Bengal and in the Barendra region of northern Bangladesh.
The plants are tall with unique anthocyanin colouration on lower nodes and internodes. The lemma and palea covering the grain have purple spots at the tip which helps to differentiate this variety from similar ones. This is a photosensitive variety, which means that weather conditions, temperature, and rainfall affect its yield and grain quality. At the grain ripening stage, the difference in day and night temperature helps to develop and intensify its scent. The whole farm becomes redolent with the sweet aroma of this rice once the flowering stage starts.
This cultivar has been grown in Bengal for a very long time. The British gazetteer W. W. Hunter’s Statistical Account of Bengal mentions this rice under two of his district gazettes for Midnapore and 24 Parganas. He identifies this as Haimanti or Aman (winter) variety along with 27 others, whose seeds are shown broadcast and not transplanted: (27) Randhani-pagal (1876: 80).
Under the Protection of Plant Varieties and Farmers’ Rights Act, 2001, this rice is officially registered as a farmer’s variety, allowing farmers to grow and save its seeds freely. The state government has also applied (in 2023) for Geographical Indication rights for this rice.
Other names for this rice: Radhunipagal, Randhunipagol.
NUTRITIONAL AND MEDICINAL PROPERTIES
- Scientific research indicates that this rice has a commendable amino acid profile. However, it is often consumed in its polished white variety, during which most of the nutrients in the aleurone layer and outer layers are lost.
- The rice has a low amylose content, which can cause it to become sticky if cooking times are not carefully monitored.
CULINARY USES
- Renowned for its sweet aroma, Randhunipagal rice releases a captivating scent while cooking that quickly pervades the entire neighborhood. According to local lore, the fragrance is so intense that it can even intoxicate (pagal/pagol) the cook, known as randhuni (cook).
- This rice is typically consumed as polished white rice in its raw form (either sun-dried or atop). Its aroma is most pronounced immediately after harvesting. While aging the grain improves its texture, it diminishes the prized aroma.
- Randhunipagal rice is prized for its excellent cooking and eating qualities. It yields a soft, aromatic, and fluffy texture, making it ideal for both table rice and sweet dishes. It retains a soft, creamy texture even after cooling to room temperature.
- Traditionally, it was consumed as table rice by those who could afford it, while others reserved it for ritualistic offerings and ceremonial dishes.
- The rice’s aroma is strongest when it is soaked or hydrated, making it an excellent choice for raw rice-based dishes like ‘Nabanna’ or ‘Malida,’ and even for dishes similar to Mexical horchata.
WHO GROWS THIS RICE & WHERE CAN I BUY?
SOURCES & FURTHER READING
- Hunter, W.W. 1876. A Statistical Account of Bengal, vol. VIII/Districts of Midnapur and Hugli. London: Trubner & Co.
Additional information
| Region of Origin | East |
|---|---|
| Grain Shape | short bold |
| Grain Colour | White |
| Fragrance | Strong aroma |
