Unlike Basmati rice, Kalijira is slightly sticky when cooked and has unique culinary properties that distinguish it as a staple in traditional Bengali cuisine.
The fertile plains and unique climatic conditions of these areas contribute to its aromatic properties and high quality.
[2] Kalijira rice is a key ingredient in many traditional Bengali dishes, including: Additionally, Kalijira rice is one of several fine-grain varieties, including Kasibinni, Begunbichi, Jamai Bhog, and Dadkhani, which are traditionally served to guests in rural Bangladesh.
Its cultural and culinary importance is deeply rooted in Bengali traditions, where aromatic rice varieties are an essential part of hospitality and celebration.
[4] Kalijira rice is a significant export product for Bangladesh, with high demand in South Asia, the Middle East, and Europe.