Taichin rice

Taichin rice, also known as glutinous or sticky rice, is a staple in Nepalese cuisine, particularly valued for its unique texture and versatility. This variety is characterized by its high amylopectin content, which imparts a sticky consistency when cooked, making it ideal for various traditional dishes.

Production in Nepal: Taichin rice is predominantly cultivated in the Terai region of Nepal, where the warm and humid climate provides optimal conditions for its growth. Farmers employ traditional methods to harvest and process this rice, ensuring its quality and preserving its distinctive characteristics. The cultivation process involves careful selection of seeds, meticulous field preparation, and attentive water management to achieve the desired sticky texture.

Consumption in Nepal: In Nepalese households, Taichin rice is a key ingredient in several traditional dishes:

• Chiura (Beaten Rice): Taichin rice is parboiled, flattened, and dried to produce chiura, a staple in Newa cuisine. Chiura is often enjoyed with curd, meat, or vegetables and holds cultural significance during festivals and family gatherings.

  Sel Roti: This traditional Nepalese sweet rice bread is made using Taichin rice flour, sugar, and spices, then deep-fried to create a crispy exterior with a soft interior. Sel Roti is commonly prepared during festivals and special occasions.

​​​​​​​Purchasing Taichin Rice: For those interested in purchasing Taichin rice, it is available at Sewapoint, a local retailer offering a variety of Nepalese rice products. Sewapoint provides quality Taichin rice suitable for preparing traditional dishes and exploring Nepalese culinary traditions.