Kamini Bhog Chirer PuliKamini bhog rice is the medium grain glutinous sundried [Atap] rice. Due to the special aroma of Kamini bhog atap, the rice flakes [chira] of this rice is highly favourful and after cooking the grains remained moist, tender and produce one very aromatic dish. Rice flakes are prepared from the kamini bhog paddy therefore is extensively used in all rituals all over Bengal, semi-urban and even urban areas throughout the year. The preparations made from it are not only easy to make but they can be made in a short notice as well. It can be fried with spices and chillies to make into a hot and tasty food item or can be taken as a nutritious drink by mixing it in milk and curd. Since it is made from paddy, it is easily digestible. In some recipes it is used to increase the aroma of the traditional Bengali curries and also the gravies are thickened with the help of it.
The process of extracting the rice flakes is very well established and simple. Paddy is cleaned and graded to remove impurities and then it is soaked in hot water for about 45 minutes. Then it is dried and roasted. Subsequently, it is taken to mill for processing and flakes are passed through sieves to separate bran and broken flakes and to obtain flakes of fairly even size.