Steamed rice
Plain white rice, cooked fresh every day: sona masoori or ponni in the South, kolam in Maharashtra, gobindobhog in Bengal and basmati in the North, eaten with dal, sambar, curries and curd. Most homes cook it in the pressure cooker (2–3 whistles) or a rice cooker; in a pan the grains stay separate, and Kerala's red matta rice is boiled in plenty of water and drained. Jain homes cook it just the same.
- 27 minTime
- 7 minHands-on
- 4Portions
- 5 gprotein per portion
- 260kcal per portion
Ingredients for 4 portions
- 300 gRice, sona masoori, ponni or basmati
- ≈ 700 mlWater
Method
- Wash the rice in two or three changes of water, until the water is almost clear, and drain.
- Put the rice in a pan with the water and bring it to the boil.
- Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed and the grains are soft.
- Turn off the heat and leave the rice covered for 5 minutes, then fluff it gently with a fork.
