by Tarla Dalal
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While rice is a popular staple all over Asia, it is all the more indispensable in South India where it forms the basis of the meal, especially during lunch time. Lunch, in a South Indian home, revolves around cooked rice served with a dollop of ghee and myriad vegetables and accompaniments like Sambhar , Rasam and curd. Cooked rice is also used to make other recipes, colloquially known as ‘Mixed Rice’ or ‘Variety Rice’ dishes – that is, rice perked up with a traditional tempering and flavoured with ingredients like lemon, roasted coconut, sautéed veggies, freshly powdered masalas, etc. Here, we show you how to make Cooked Rice the traditional way, through boiling and straining, which yields the perfect texture and whole, separated grains. Alternatively, you can also cook the rice in a Pressure Cooker .
- Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
- Boil a vesselful of water, add 1 tbsp of oil and salt.
- Add the rice to the boiling water and cook till the rice is cooked, stirring once or twice in between.
- Pour into a colander and let the water drain out.
- Serve hot or spread on a flat surface till it is cool.
- Use as required.
Nutrient values per cup
|Vitamin A||33.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0 mg|
|Folic Acid||4 mcg|
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