Why the difference matters when you buy by the quintal.
What aging does
As rice rests, moisture drops and the starch firms up. Aged Gobindobhog cooks into separate, fluffy grains. New rice turns soft and sticky under the same flame.
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Why it earns more per kilo
Aged grains absorb more water and expand more on cooking - more plates from the same bag, with less breakage. That's why caterers and retailers specify aged rice.
One question to ask any supplier.
"How long was this rice aged, and where?"
Ours: aged up to two years at our Purba Bardhaman mill