Gobindabhog rice is a traditional short-grain, aromatic rice variety from West Bengal, India. The grains are small, white, and slightly sticky when cooked, with a naturally sweet, buttery aroma reminiscent of ghee and pandan.

It is especially prized for its soft, creamy texture and rich fragrance, making it ideal for Bengali delicacies such as khichuri, payesh (rice pudding), bhog offered in temples, and festive pulaos. Gobindabhog rice absorbs flavors well while retaining tenderness, and it is valued both for its taste and cultural significance in religious and celebratory cooking.