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).

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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