Pimp Your Rice
EASY WAYS TO INCORPORATE AYURVEDIC PRINCIPLES IN YOUR KITCHEN TO ENHANCE FLAVOUR AND DIGESTION!
all the possible ways to flavour your rice dishes that make it that much more delicious.
BEETROOT RICE
Cook the rice and set rice aside once rice is cooked
Grate one small beetroot for 2 cups of cooked rice .
Fry up in ghee grated beetroot in oil and cook for 2 mins and add salt.
Add the mix to the cooked rice, stir well and serve
LEMON RICE
Cook the rice and set rice aside once rice is cooked
Fry up peanuts until golden brown and set them aside.
In some ghee add mustard seeds until they begin to crackle. Then add in cumin seeds and curry leaves and cook for a minute. Switch off from the flame and add in a pinch of asafodetia (hing) and turmeric powder and mix well.
Stir and immediately pour in this tempering mix into the rice.
Add in the cooked peanuts, lemon juice and salt and mix very well into the rice. Leave set aside for 5 minutes and enjoy
CORIANDER RICE
Cook the rice and set rice aside once rice is cooked
Blend up 1 whole bunch of fresh coriander for 2 cups of cooked rice. Let the coriander come to a paste consistency and set aside.
Fry up in ghee cumin seeds, mustard seeds and cook until aroma comes. Add in some curry leaves and salt stir well and set aside to cool down.
Then add this mix to your rice once cooled down and stir well
Medium Grain
+ all body types
Easiest to digest, best nutritional benefits, LGI
Aged up to 2 years
Basmati Rice
+ all body types
Easy to digest, fluffy texture, LGI, aromatic flavor
Aged up to 1-3 years
Brown rice
+ pitta & kapha
Harder to digest, more superior nutritional benefit, best to soak
Generally not aged
Jasmine rice
+ all body types
Medium to digest, more plumb & sticky, moderate starch
Generally not aged
How To Cook Rice
I always get asked how I cook my rice and it makes me think about how everyone else is cooking their rice. I will tell you to step by step how I cook rice. However keep in mind every grain is different, some are more starchy than others, some require more time and some may require soaking.
I don't tend to soak white rice, especially medium grain or basmati, as it cooks down really fast and becomes soggy, which isn't my preference. The only time I soak white rice is when I'm cooking Kitchari. Brown rice is always soaked for at least an hour. I would also black and red rice also for an hour. Always make sure to wash your rice before cooking to remove impurities. Make sure the water is clear and that’s a sign that the rice is ready to cook.
METHOD
Add the amount of rice you desire to cook (1 cup = serves 4)
Add a good amount of water (I don't measure just add a heap, make sure the rice is covered by at least 10 cm)
Bring to the boil on medium heat and then turn the heat down once boiled
Cook for at least 10 minutes and or until the rice cooks until 3/4 done, this will be different for every grain. The way to check when its 3/4 done is by tasting the rice to see if there is the slightest crunch and if so then it’s ready (may take a little time to get this technique down, if it still tastes raw then continue to cook).
Strain the rice and set it aside for a few minutes
When adding different flavours you add-in after the previous steps have been done.