In India sukla-caula (white rice) is also called atapa-caula, or rice that has not been boiled before being husked. Another kind of rice, called siddha-caula (brown rice), is boiled before being husked

Expressions researched:
"In India sukla-caula (white rice) is also called atapa-caula, or rice that has not been boiled before being husked. Another kind of rice, called siddha-caula (brown rice), is boiled before being husked"

CC Antya-lila

In India śukla-cāula (white rice) is also called ātapa-cāula, or rice that has not been boiled before being husked. Another kind of rice, called siddha-cāula (brown rice), is boiled before being husked. Generally, first-class fine white rice is required for offerings to the Deity.

CC Antya 2.103, Translation and Purport:

"Please go to the sister of Śikhi Māhiti. In my name, ask her for a māna of white rice and bring it here."

In India śukla-cāula (white rice) is also called ātapa-cāula, or rice that has not been boiled before being husked. Another kind of rice, called siddha-cāula (brown rice), is boiled before being husked. Generally, first-class fine white rice is required for offerings to the Deity. Thus Bhagavān Ācārya asked Choṭa Haridāsa, or Junior Haridāsa, a singer in the assembly of Śrī Caitanya Mahāprabhu, to get some of this rice from the sister of Śikhi Māhiti. A māna is a standard of measurement in Orissa for rice and other food grains.