Bora Saul
Veg
Vegan
Glutinous sticky rice steamed in bamboo baskets — the ritual and festival rice of Assam, used for pitha-making, jolpan, and eaten plain alongside curries.
Cuisines
Assamese
Best for
Lunch
Dinner
Breakfast
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | Bora Saul (sticky rice) |
| 2 cups | water |
| 1 cup | freshly grated coconut |
| 2 tablespoons | jaggery |
| — | salt to taste |
Instructions
- 1 Rinse the Bora Saul thoroughly under running water.
- 2 Soak the Bora Saul in 2 cups of water for at least 4 hours or overnight for best results.
- 3 Drain the soaked Bora Saul and transfer it to a heavy-bottomed pan.
- 4 Add 2 cups of fresh water to the pan with the Bora Saul.
- 5 Cook the rice over medium heat, stirring occasionally, until the water is absorbed and the rice is cooked through.
- 6 Once the rice is cooked, add the freshly grated coconut and jaggery to the pan.
- 7 Mix well until the coconut and jaggery are evenly distributed and the jaggery has melted.
- 8 Add salt to taste and stir the mixture thoroughly.
- 9 Cook for an additional 2-3 minutes to allow the flavors to meld together.
- 10 Remove from heat and let it cool slightly before serving.
Tips
For a richer taste, you can add a tablespoon of ghee while cooking the rice.