Gobindobhog (Bengali: গোবিন্দভোগ) is a rice cultivated mostly in West Bengal in India. It is a short grain, white, aromatic, sticky rice having a sweet buttery flavor. It derives its name from its usage as the principal ingredient in the preparation of the offerings to Govindaji, the family deity of the Setts of Kolkata.
Gobindobhog was traditionally cultivated in the districts of Bardhaman, Hooghly, Nadia and Birbhum. Later, it began to be cultivated in Bankura and Purulia.
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Aromatic rice is one of the major types of rice. It is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Radhunipagal, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture.
Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene. The BADH2 mutation can be transferred by conventional breeding; it is a recessive trait. Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits.
View the full Wikipedia page for Aromatic rice