I am trying to pin down what Bengali atap rice is (I think I have worked it out) but this is why you never trust the AI answers. I asked the question in several different ways, especially about being raw or parboiled (converted) and this is what I got.
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The correct answer (imo) is here (it is spelt aatop in this article):
"... a Bengali pantry needs some kind of aatop chaal (fragrant, non-parboiled rice), specifically of a small-grained variety, for khichuri, polao or payesh. "
Check out the rest of the article on Bengali pantries, it is very good. From #BongEats, a well respected Bengali blog.
Of the aatop rices he specifies, I have eaten gobindobhog, kalijira and jeera samba rices. All delicious.
"The most commonly used rice is gobindobhog, but our current favourites include radhatilok, chinekamini, kanakchur, and karpurkanti. Outside Bengal, look for kalijira rice in Bangladeshi stores abroad, or jeera samba rice if you happen to live in the southern states of Indian."
Ganga