Sikkimese Rice

Short-grain or medium-grain white rice cooked by the absorption method — the daily starch of the Sikkimese lowlands and valleys where rice cultivation thrives below 1500 metres. Sikkimese organic rice from the Temi estate and local hill paddy varieties have a pleasant stickiness and a slightly sweet fragrance; the state is known for its zero-chemical organic farming and Sikkimese rice carries a flavour quality that reflects the clean mountain soil and water. Served at the centre of the plate with dal, meat curry, fermented pickle, and vegetable preparation arranged around it; the architecture of the Sikkimese meal radiates outward from the rice.