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Tulapanji Rice
Tulaipanji is one of the oldest indigenous aromatic rice varieties adapted in a small pocket of North Dinajpur district of West Bengal, India. It is a medium-long slender grain with an average length 5.5mm, length/breadth ratio of 3.4 and elongation ratio 1.6. Cooked rice is tasty, good in texture, bright in appearance, with medium to low amylose content (16.7% ). It also contains 7.3% protein and comparable quality parameters like 77.1% hulling, 65% milling, 54.2% head rice recovery and alkali value at 4.0 ( Sen, 2008). The cultivar has potential trade value and is of consumers choice because of its pleasant, strong and stable aroma. So, it is very good as scented plain rice for the preparation of polao, fried rice, biriyani (special rice preparation with vegetable or non-vegetables like chicken, mutton, pork and beef ), sweet dishes; grain dust for various local sweet dishes (like pithe, etc.). Presence of aroma in raw as well as parboiled rice is a very rare character. In general, aromatic rice loses its strong aroma and becomes mild after parboiling. One of its distinct features is that aroma has been found stable and strong in the parboiled rice grain even up to one year.
