by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 10 cookbooks
This recipe has been viewed 28254 times
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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.