Atopp Chal (Raw/Unparboiled Rice)
お菓子作りの命！粘り気のある真っ白な生米
Description
Raw/Unparboiled rice. Unlike the fluffy parboiled rice common in India, this rice is milled raw, retaining its starchiness. Essential for making sticky sweets (Pitha).
Classification: Rice
Shops selling Atopp Chal (Raw/Unparboiled Rice)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Atopp Chal(Unparboiled rice)
Instructions
- (Prep) Cooked plain, or soaked and ground into 'rice flour' for winter steamed cakes (Pitha).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese white rice (milled)
Pairing
Pitha (Rice cakes) / Phirni (Rice pudding)
Trivia
[Difference] Indian daily rice is fluffy 'parboiled'. Bengalis strictly use this starchy 'Atopp Chal' for sweets to create intense chewiness.
Eating tips & etiquette
Cooks slightly sticky, highly resembling the texture of Japanese white rice.
Allergen
None