SHAMPA MUSOORI RICE
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SHAMPA MUSOORI RICE

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Shampa Masuri Rice is a popular and iconic rice variety from West Bengal, India, cherished for its exceptional taste, texture, and aroma. This medium-grain rice is renowned for its fluffy and separate grains after cooking, making it a delight to the senses. Shampa Masuri rice is grown in the fertile deltaic regions of West Bengal, where the unique soil and climate conditions impart a distinct flavor profile, characterized by a subtle sweetness and nutty undertones. Its mild flavor and versatility make it an ideal accompaniment to a wide range of Bengali dishes, from spicy fish curries to delicate vegetarian preparations. With its rich cultural heritage and culinary significance, Shampa Masuri rice remains a staple in Bengali cuisine, evoking nostalgia and warmth with every meal. Its popularity transcends borders, making it a sought-after variety among rice connoisseurs worldwide.

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COOKING PROCESS :

  • Rinse 1 cup of Shampa Masuri rice in a fine mesh sieve until the water runs clear.
  • Soak the rinsed rice in water for 10-15 minutes which leaves a lasting impression with its taste, creating memorable feasts that celebrate the essence of Bengal.
  • Drain the water and cook the rice in a heavy-bottomed pot with 2 cups of fresh water.
  • Heat the water over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15-20 minutes or until the water is absorbed.
  • Turn off the heat and let the rice rest, covered, for 5 minutes.Fluff the rice with a fork to separate the grains.
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