Odia Steamed Rice
Veg
Vegan
Short-grain parboiled rice (arwa or siddha chaula) cooked in excess water and drained — the parboiling gives the Odia daily rice a slightly firm, non-sticky texture distinct from the soft Bengali steamed rice. The foundation of every Odia meal; rice is served first on the plate and all curries, dal, and vegetables are eaten alongside it. Odisha's diverse local rice varieties include red, black, and aromatic short-grain types grown in the Mahanadi delta.
Cuisines
Odia
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 cups | water |
| 1 teaspoon | ghee |
| 1 pinch | salt |
Instructions
- 1 Wash the basmati rice thoroughly under running water until the water runs clear.
- 2 Soak the rice in enough water for 20 minutes.
- 3 Drain the soaked rice and set aside.
- 4 In a pot, bring 2 cups of water to a boil.
- 5 Add a pinch of salt and 1 teaspoon of ghee to the boiling water.
- 6 Add the drained rice to the boiling water.
- 7 Once the water returns to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes.
- 8 Turn off the heat and let the rice sit, covered, for another 5 minutes to allow it to steam.
- 9 Fluff the rice gently with a fork before serving.
Tips
For a more aromatic rice, you can add a few cardamom pods or a small piece of cinnamon stick to the boiling water.