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Frequently Asked Questions
Radha Tilak is a traditional Non-Parboiled rice valued for delicate grains, natural aroma, soft texture, and traditional Bengali character.
It is milled without undergoing parboiling, preserving its characteristic natural texture, flavour, and cooking qualities.
Yes. Its natural aroma and delicate flavour suit simple meals and traditional preparations.
Yes. Wash gently 2–3 times and soak for 20–30 minutes for more even cooking and a soft texture.
For the boiling-and-draining method, use approximately 4–5 cups of water for 1 cup of rice.
Wash → Soak → Boil in plenty of water → Cook until tender → Drain excess starch-rich water → Rest → Fluff and serve.
After soaking, approximately 10–15 minutes, depending on quantity, vessel, and desired softness.
Yes. Its delicate grains and natural aroma suit traditional Bhog, Payesh, soft Khichuri, and delicate aromatic Pulao, according to the relevant tradition.
Excess water, overcooking, vigorous stirring, or insufficient draining can cause stickiness. Avoid excessive stirring and rest the cooked rice before fluffing.
Yes, when appropriate for their dietary needs. Cook it soft and serve with dal, vegetables, and suitable foods.
Yes. A small amount of ghee can be added to warm rice or dal as part of a balanced meal. For Bhog, follow the relevant tradition.
Cool promptly and refrigerate in a clean, covered container if not consumed immediately. Avoid prolonged room-temperature storage.
PARTHIV Radha Tilak celebrates the traditional character of Non-Parboiled rice, with delicate texture, natural aroma, and suitability for Bengali meals and devotional preparations.