Sikkimese Rice
Veg
Vegan
Short-grain or medium-grain white rice cooked by the absorption method — the daily starch of the Sikkimese lowlands and valleys where rice cultivation thrives below 1500 metres. Sikkimese organic rice from the Temi estate and local hill paddy varieties have a pleasant stickiness and a slightly sweet fragrance; the state is known for its zero-chemical organic farming and Sikkimese rice carries a flavour quality that reflects the clean mountain soil and water. Served at the centre of the plate with dal, meat curry, fermented pickle, and vegetable preparation arranged around it; the architecture of the Sikkimese meal radiates outward from the rice.
Cuisines
Sikkimese
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 cups | water |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 piece | bay leaf |
| 2 | green cardamom pods |
| 2 | cloves |
| 1 | small cinnamon stick |
| 1 | small onion, finely sliced |
| 1 | green chili, slit |
| — | salt to taste |
Instructions
- 1 Wash and soak the rice in water for 30 minutes, then drain.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté until fragrant.
- 4 Add the sliced onion and green chili, and sauté until the onion turns golden brown.
- 5 Add the soaked and drained rice to the pan and sauté for 2-3 minutes, ensuring the rice is well coated with the ghee and spices.
- 6 Pour in 2 cups of water and add salt to taste. Stir well.
- 7 Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
- 8 Cook for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
- 9 Turn off the heat and let the rice sit covered for another 5 minutes.
- 10 Fluff the rice gently with a fork before serving.
Tips
For extra flavour, use whole spices in the oil first.