Kanakchur
Aromatic rice from West Bengal, India
From Wikipedia, the free encyclopedia
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]