Kanakchur (Bengali: কনকচূড়) is an aromatic rice cultivar from West Bengal, India. It has a slender grain and sweet aroma. The popped rice prepared from Kanakchur retains the aroma.[1] The popped Kanakchur and Nalen Gur is used to prepare the Jaynagarer Moa.[2]

See also

References

  1. ↑ "Indian Rice Culture". Living Farms. Archived from the original on 21 July 2013. Retrieved 21 July 2013.
  2. ↑ Chakraborty, Monotosh (14 January 2013). "Don't go by flavour, it's not Jaynagarer Moa". The Times of India. Kolkata. Archived from the original on 5 December 2013. Retrieved 21 July 2013.
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