Odia Steamed Rice

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.