Gobindobhog is a short grain, white, aromatic, sticky rice having a sweet buttery flavor rice cultivated mostly in West Bengal in India. Gobindobhog was traditionally cultivated in the districts of Bardhaman, Hooghly, Nadia and Birbhum. Later, it began to be cultivated in Bankura and Purulia. Gobindobhog is a non-Basmati type rice. The sweet and buttery flavour of this rice works really well in a Bengali Payesh which is similar to a North Indian Kheer. The delicate aroma adds its own charm to the dish and the stickiness gives Payesh its thick texture. It is also used in preparing Mishti Pulao, another popular Bengali sweet delicacy.
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