In Bangladesh specially in Chittagong, Cox’s Bazar and Sylhet areas the sticky rice called Bini dhan (unhusked sticky rice) is very popular. Both white and pink varieties are cultivated at many homestead farms. Husked sticky rice is called Bini choil (chal) in some dialects. Boiled or steamed bini choil is called Bini Bhat. With meat or fish curry and grated coconut, Bini Bhat is a popular breakfast. Some times it is eaten with a splash of sugar, salt and coconut only without any curry.
Bin dhan also used to make Khoi (pop rice like pop corn) and chida (bitten husked rice).
Apart from these many other sweet items made of Bini choil are popular. One of the favourite pitas made of Bini choil is atikka pita (pita). It is made with the mixture of cubed or small sliced coconut, sugar or brown sugar, ripe banana and Bini choil wrapped with banana leaf and steamed. Another delicacy is Patishapta pita made of ground bini choil. Ground bini choil is sprayed over the hot pan and a mixture of grated coconut, sugar, milk powder and ghee sprayed over it and rolled out. Dumplings made of powdered fried bini choil called laru. First, bini choil is fried and ground into flour. This flour is mixed with sugar or brown sugar, and ghee or butter and is made into small balls or dumplings.
One kind of porridge or khir made of bini choil is called modhu (honey) bhat. This modhu bhat becomes naturally sweet without mixing any sugar. It is one of the delicacies of local people. To make modhu bhat first prepare some normal paddy or rice (dhan) for germination by soaking it in the water for few days. After coming out of little sprout dry the paddy and husk and grind the husked rice called jala choil into flour. It tastes sweet. Mixing this sweet flour with freshly boiled or steamed warm bini bhat and then fermenting the mixture overnight yields modhu bhat. It is eaten either on its own or with milk, jaggery or grated coconut.