Plain Steamed Rice (Annam / Sadam / Choru / Bhat)

Plain steamed rice — the universal Indian thali base. Served with sambar/rasam (South), dal/curry (North), bhat-bhat (Bengali), choru (Kerala). Simple boil-then-drain or absorption method. Can use any rice variety: sona masuri (Karnataka/Tamil Nadu), ponni (Tamil Nadu), gobindobhog (Bengal), red matta (Kerala).

Ise plain rice, white rice, boiled rice, annam, sadam, choru, bhaat, chawal naam se bhi khoja jata hai.

Time 25 min · Serves 4 · 180 kcal · Multiple States

Ingredients

• rice — 200 g (washed)
• Water — 400 g (plain)
• salt — 2 g (plain)

Method

1. Wash rice 2-3 times until water runs clear. Drain.
2. Combine rice with double the volume of water and salt in a saucepan. Bring to a boil.
3. Reduce flame to lowest, cover and simmer until water is absorbed and grains are tender (12-15 min). Rest covered 5 min before fluffing.

Common questions

Plain Steamed Rice (Annam / Sadam / Choru / Bhat) ko English mein kya kehte hain?

सादा चावल ko English mein Plain Steamed Rice (Annam / Sadam / Choru / Bhat) likhte hain.

Ek plate Plain Steamed Rice (Annam / Sadam / Choru / Bhat) mein kitni calories hoti hain?

180 kcal per plate.

Kitna time lagta hai?

25 min lagta hai — 5 min taiyari, 20 min pakana.

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