Rice, Cooked Rice
by Tarla Dalal
Added to 29 cookbooks
This recipe has been viewed 85550 times
Steamed rice can be considered a staple food in India. Some communities have more of rice and less of rotis, while others prefer it vice-versa, but nevertheless it is cooked almost every day in Indian households.
It may be used as the base for a variety of Pulaos or biryanis . For a homely meal, it can be served plain with dal , subzi and curds .
The proportion of water to be used may vary depending on the variety of rice--some South Indian varieties for example require more water and a greater cooking time. So, be aware of the variety of rice that you buy and the general proportions recommended for it.
- Boil 6 cups of water in a deep pan, add the soaked and drained rice, salt and oil, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked.
- Drain, transfer to a plate and allow it to cool for 2 to 3 hours.
- Use as required.
Nutrient values per cup
|Vitamin A||22.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||0 mg|
|Folic Acid||3.4 mcg|
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