Seeraga Samba Rice or Jeera Rice is a tiny-grained or short-grained rice variety popular in South India. Short-Grain Rice Jeera Rice (Seeraga Samba) It is widely used to prepare snacks and breakfast recipes.īeaten rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins and other spices. This rice variety is easily digestible and popular across India. The thickness varies from very thin to slightly thick. They absorb liquid like water, milk, etc and swell up to be it hot or cold. It is usually as thin as a paper, dry and light. It is a healthier option to substitute it in place of white rice.īeaten Rice, or flattened rice is a flat form of raw rice. It takes a slightly longer time to cook compared to white rice(ponni or sona masoori). The major difference between the two is – in brown rice the outer shell is removed leaving the bran intact, which is not the case in Ponni or Par-boiled rice. This rice is slightly thicker compared to the normal Ponni or Par-boiled rice. This rice is also used in other South Indian states to prepare Athirasam or Kajjaya sweet and tastes super delicious.īrown Rice, is also known as Hand-Pounded Rice or Kai Kuthal Arisi in Tamil. They are par-boiled too, in order to retain its vitamins, minerals and nutrients completely. This rice variety is primarily grown in Palakkad region in Kerala. Red Rice or Palakkad Matta Rice is one of Kerala’s iconic rice variety. This rice variety is used to prepare Indian dishes like It is NOT Par-Boiled, hence the name Raw rice. Raw Rice or Pacharisi in Tamil, is another medium-grain rice variety. It is ground along with urad dal or skinned black gram lentil to make softer idlies and crispy dosas.
It looks similar to Ponni rice but is slightly thick and shorter comparatively. This rice is exclusively used to prepare idly and dosa batter in South India. Idly Rice is another rice variety and is par-boiled medium grain rice. These medium grain rice are usually fluffy and soft once cooked. Boiled rice is as nutritious as Brown rice. The par-boiling process includes – soaking, steaming and drying. These rice are also easier to digest as it is par-boiled or full-boiled.
Ponni & Sona Masoori are medium grain rice variety. Medium-Grain Rice Ponni & Sona Masoori Rice Ponni Rice They are also used to prepare sweet varieties like This is also one of the reasons for it being so popular in Indian Cooking. Usually, basmati rice does not have a sticky nature, unlike other rice varieties. They have a very mild fragrance and taste a little sweet. These long-grain rice are said to be the most popular amongst all the rice varieties. Hence, it is usually priced on the expensive side. This variety of long-grain rice grows only in certain regions.
It has a long, slender kernel that is stiff and retains its shape even after cooking. Essential Indian Spices – A Comprehensive Guide explaining the basics of Indian Spices which are Important for cooking Indian Foods. Essential Indian Cooking Tools – A Complete Guide for setting up basic Indian Equipment for cooking.
OTHER NAME FOR SEERAGA SAMBA RICE HOW TO
If you are a beginner or someone who is not sure on how to get started in Indian Cooking, please click on the below links for STEP By STEP GUIDE.ġ.
0 kommentar(er)
