Vishnubhog is a cherished traditional rice variety, predominantly grown in the fertile lands of Chhattisgarh, India. Revered for its aromatic, short grains and soft texture, it is a preferred choice for crafting special dishes that are rich in flavour and quality. This rice stands out for its excellent cooking properties, delivering a perfect balance of taste and tenderness with every meal. Grown in regions like Pendra, Vishnubhog thrives in the region’s unique climate, offering a rice that is both fragrant and highly palatable, making it a beloved ingredient for celebrations and daily meals alike.

Vishnubhog rice is naturally aromatic and flavourful, offering a delightful fragrance that enhances every dish. When cooked, it transforms into a soft and fluffy texture, making each bite a comforting experience. With an intermediate amylose content of 22.8%, this rice is also highly nutritious, providing a balanced blend of texture and taste, perfect for a variety of meals.

Vishnubhog rice is nutritionally rich, offering a good balance of protein (7.01%), fibre (2.02%), and essential minerals like iron, zinc, and phosphorus for overall health. Its strong aroma enhances its appeal, while its moderate glycaemic index (55-59%) and resistant starch (0.726%) support better digestion and sustained energy release. With a carbohydrate content of 76-78.50%, it is a flavourful and wholesome dietary choice.

Vishnubhog rice is a traditional variety that offers a blend of essential nutrients, including vitamins and minerals like iron, zinc, and magnesium. Its soft texture and balanced starch content make it easy to digest, while its natural carbohydrate content provides a steady source of energy. Known for its antioxidants, it is believed to support overall well-being and may contribute to a healthy digestive system. When enjoyed as part of a balanced diet, Vishnubhog rice can be a nourishing addition to meals.

When stored in a cool, dry place in an airtight container, Vishnubhog rice can last up to 6–12 months without losing its aroma and quality.

To cook Vishnubhog rice, start by rinsing it thoroughly to remove excess starch. Soak the rice for about 15 minutes to ensure even cooking. Use a rice-to-water ratio of 1:2, and cook using the absorption method. You can cook it in a pressure cooker for 2-3 whistles on medium heat, or simmer in a pot until the water is absorbed. The rice usually takes about 30 minutes to cook. Afterwards, let it rest for 5-10 minutes to allow the grains to fluff up perfectly.

Both are aromatic rice varieties, but Vishnubhog has shorter grains, a sweeter fragrance, and a slightly sticky texture compared to basmati, which has long, separate grains.

To maintain the freshness and aroma of Vishnubhog rice, it should be stored in an airtight container in a cool, dry place, away from direct sunlight. Proper storage helps preserve its unique fragrance and quality for longer periods.

The Trombay Chhattisgarh Vishnubhog Mutant (TCVM) is an improved version of traditional Vishnubhog, developed using gamma-ray-induced mutation by BARC, Mumbai, and Indira Gandhi Krishi Vishwavidyalaya, Raipur. It has higher yield, shorter maturity duration, and optimised plant height, making it more beneficial for farmers.

It is mainly cultivated in Pendra, Chhattisgarh, and surrounding regions, where the climate and soil conditions enhance its unique aroma and taste.

Vishnubhog rice is perfect for making a variety of delicious dishes. You can use it to prepare comforting kheer (rice pudding), aromatic pulao and biryani, or simple yet flavourful jeera rice. It's also great for making khichdi, a wholesome dish, as well as sweet treats like payasam and sweet pongal, offering a delightful taste with every bite.

The best season for cultivating Vishnubhog rice is the Kharif season, which typically begins with the monsoon rains. This season provides the hot and humid climate that is ideal for rice cultivation, helping the crops grow in optimal conditions for a healthy yield.