Today being Bihu, I thought I would try this from Assamese Cuisine website. We usually have this rice fried and steamed with spices. The dish in itself is very tasty.
Bora rice, characterized by high amylopectin content, was introduced to Assam from Thailand or Burma a considerable time ago (Sharma et al. 1971). This class of rice is a popular part of the daily breakfast in rural Assam as snacks, flat rice, puffed rice etc. It is also used for preparation of special rice beer and various other dishes for social and religious ceremonies.
However, since today we have a feast back home with family and friends, I planned to make something Assamese and something which I did not yet try.
Ingredients
- Milk : 2 ½ litre
- Sticky rice : 50 gms
- Ghee : 3 tbsps
- Bay leaves : 2
- Cardamom: 4
- Jaggery : 100 gms
- Sugar : 2 tbsp
Method
- Soak the sticky rice for an hour. Wash well and drain.
- Spread on a plate to dry.
- In a saucepan boil the milk. Simmer and reduce the milk to about 1 ½ litre.
- In a pan heat the ghee (clarified butter). Caramalize the sugar.
- Add bay leaves, cardamom and the soft rice.
- Stir upon medium heat till the rice changes colour.
- Add milk and stir. Keep the fire to minimum.
- When the porridge thickens add jaggery.
- Stir. When done remove from fire.
- Chill Bora Rice Porridge and serve as the last course of a meal
PS : Red Bora Rice is preferable for this dish. However, you can use the white variety as well.
Do you get the rice here in Bangalore?
no you dont.. not that I know of. I get it from Assam. But you can ask for sticky rice… at the market.. they should have it..
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