Komal Chawal
Veg
Overnight water-soaked soft rice eaten cold with curd, jaggery, banana, or coconut for breakfast — a deeply traditional Assamese morning ritual, especially around Bohag Bihu.
Cuisines
Assamese
Best for
Breakfast
Build a full meal around Komal Chawal
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Soft Rice |
|
1 cup | Water |
|
1 cup | Milk , full-fat |
|
2 tablespoons | Jaggery |
|
1 pinch | Salt |
|
1 tablespoon | Ghee |
|
2 tablespoons | Coconut , grated |
|
1 tablespoon | Raisin |
|
1 tablespoon | Nut , chopped |
Instructions
- 1 Rinse the komal saul (soft rice) under cold water and drain.
- 2 In a medium saucepan, combine the rice, water, and milk.
- 3 Bring to a gentle boil over medium heat, then reduce the heat to low and cover the pan.
- 4 Cook for about 20-25 minutes, stirring occasionally, until the rice is soft and most of the liquid is absorbed.
- 5 Add the jaggery and a pinch of salt, stirring well to combine.
- 6 Continue to cook for another 5 minutes until the jaggery is fully dissolved and mixed in.
- 7 In a small pan, heat the ghee over medium heat.
- 8 Add the grated coconut, raisins, and chopped nuts, sautéing until the coconut is lightly toasted and the raisins are plump.
- 9 Mix the toasted coconut, raisins, and nuts into the cooked rice.
- 10 Serve warm or at room temperature.
Tips
For an authentic taste, use fresh jaggery and adjust sweetness to your preference.