Meghalayan Red Rice
Veg
Vegan
Local highland red rice varieties (Khasi red rice and Garo hill rice) steamed until each grain is distinct and slightly nutty — the daily staple of every Meghalayan table, more flavourful and nutrient-dense than white rice, with a natural reddish-brown bran that gives it an earthy aroma particular to the hill varieties.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | Meghalayan red rice |
| 2 cups | water |
| 1 tablespoon | mustard oil |
| 1 | bay leaf |
| 2 | green cardamom pods |
| 1 inch | cinnamon stick |
| 1 | clove |
| — | salt to taste |
Instructions
- 1 Wash the Meghalayan red rice thoroughly under running water until the water runs clear.
- 2 Soak the rice in water for 20 minutes.
- 3 Drain the soaked rice and set aside.
- 4 In a pot, heat mustard oil over medium heat.
- 5 Add the bay leaf, green cardamom pods, cinnamon stick, and clove. Sauté until fragrant.
- 6 Add the drained rice to the pot and stir gently to coat the rice with the oil and spices.
- 7 Pour in the water and add salt to taste.
- 8 Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
- 9 Simmer the rice for 30-35 minutes until the rice is cooked and the water is absorbed.
- 10 Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 11 Serve warm as a side dish or with your favorite curry.
Tips
For a more aromatic flavor, you can add a few whole black peppercorns along with the other spices.