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CURD RICE / THAYIR SADHAM

Curd Rice, is my ultimate comforting and refreshing meal. It’s the only food which I crave for, when I travel or when I am away from home. Even if it is for two or three days and with wonderful cuisines out there, I would start to crave for home food. And back home the first thing I feel like eating would be Curd Rice and my favourite combination to always go with it, PICKLES.
A perfect South Indian meal, is incomplete without curd rice. At home, we all end up our lunch with curd rice. That is we just mix curd to our rice, but this recipe goes for tempering the curd rice. I usually make it along with other variety rice, like Coconut Rice, Lemon Rice, Tomato Rice or Tamarind Rice. Any one or two variety rice and curd rice, with spicy Potato/Yam fry, Pappadam, Vadagam, Mor-Milagai and Pickles. I also like to make this when I have a guest at home, along with other delicacies. A simple curd rice is always refreshing after a heavy meal.
The coolness of the curd and flavours of the seasonings soothes your mind and cools your stomach. The cooling and digestive properties of the pro-biotics in curd is good for health and all the more perfect to induce good bacteria into our digestive system.

Cuisine : South Indian
Course : Main
Spice Level : Low
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE CURD RICE / THAYIR SADHAM - BAGALABHATH

INGREDIENTS :

Cooked Rice - 2 Cups
Curd - 1 Cup
Milk - 1 Cup
Salt - To Taste
Sugar - A pinch (Optional)

For Tempering :

Oil/Ghee - 2 Tspn
Mustard Seeds - 1 Tspn
Bengal Gram Dhal - 1 Tspn
Green Chillies - 3-4 Nos.
Ginger - A Small Piece (Optional)
Curry Leaves - 2 Sprigs
Cashewnuts - Few (Optional)
Raisins - Few (Optional)

For Garnishing :

Pomegranate - Few Seeds (Optional)
Coriander Leaves - Few

METHOD :

Cook rice, until it is well done.
Mash the cooked rice with the back of a spoon, while the rice is warm.
Add warm milk to mashed rice and mix well. Keep it aside.
When the rice mix completely cools down add curd, salt, a pinch of sugar and mix well.
Chop Green Chillies and Ginger.
Heat Oil/Ghee is a pan, splutter Mustard Seeds, Bengal Gram Dhal and Curry Leaves.
Add Cashew nuts and Raisins to the above and fry for a while on a very low flame.
Add chopped Green Chillies and Ginger to it and fry for few seconds.
Mix the tempered ingredients to the rice and mix well.
Garnish with Coriander Leaves, grated Carrots or with few seeds of Pomegranate.
Chill it in the refrigerator for 10 - 20 min, if preferred.
Serve it with a smidgen of pickle or with fried Mor-Milagai.

NOTES :

Never add curd when the rice is warm. This will curdle the curd and makes the rice watery.
Make sure the curd is not very sour. If so add more milk.
Adjust the amount of milk and curd according to your preferred consistency.
I like creamy curd rice, so I prefer to add thick milk.
Can also make curd rice without milk, just add curd.
Mash the rice well, I feel clean hands would do the job more perfectly than a spoon.
My Mother-in Law loves this rice with pomegranates, I add them if I readily have them while making curd rice.
Usually, I garnish it with coriander leaves and grated carrots.
Some add freshly cut raw mangoes or fresh grapes, for garnishing.
Adding Cashew nuts and Raisins are truly optional.
Tempering the ingredients in ghee would enhance the flavour.

HOW TO COOK WHITE RICE/RAW RICE

This post is all bout "How to perfectly cook White Rice/Raw Rice". Raw Rice in literal terms doesn't mean Raw/Uncooked Rice. Once the Paddy is harvested, the inedible husk(outer cover) is removed(De-husking) from it and what you get is the BROWN RICE. Once the process of dehusking is done, the rice goes through another process which is Polishing or removing the bran from the Brown Rice and what you get is the refined version of Rice - WHITE RICE/RAW RICE.

RAW RICE/WHITE RICE

In South India where Rice is a staple, we commonly use two types of Rice in daily cooking.

White Rice/Raw Rice - A refined version of Rice. It is the most common and widely consumed rice variety. However, milling takes away the significant parts (bran along with germ) thereby the grains lose many nutrients and phytochemicals.

Raw Rice is thin and polished.
It is White in colour.
This type of Rice contains more Starch.
Raw Rice cooks faster.
It is stickier when cooked.
It has a high Glycemic Index compared to Par-boiled Rice.

Par-Boiled Rice - Hydrothermal treatment ( Soaking, Steaming and Drying) is being given to the paddy before milling and that makes the grain partially cooked with the husk remain intact on it. The rice along with the hull/husk is soaked, steam-cooked and then dried. Once the Paddy is dried the hull/husk is removed. Steaming enables the rice to absorb nutrients and changes the starch.

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here...

Parboiled Rice is sightly dull in colour
The hydrothermal treatment makes this type of Rice less starchy.
It cooks into a firmer, less sticky dish of rice than regular white rice/raw rice.
It has a low Glycemic Index compared to White Rice/Raw Rice.

RAW RICE/WHITE RICE

     Raw Rice & Par-boiled Rice are the most commonly used varieties of Rice for cooking Rice. Raw Rice is commonly called as 'Pacharisi' in Tamil, 'Pachari' in Malayalam, 'Pachi Biyyam' in Telugu, 'Akki' in Kannada and as 'Arwa Chawal' in Hindi. Raw Rice is widely used in South India, as for cooking Rice and for making a wide range of other dishes out of it. Commonly we can buy two types of Raw Rice from grocery stores in South India. One is called Maavu Pacharisi which is mainly used for grinding it into a batter for making Idli, Dosa, Adai, Appam etc., & making Rice Flours for Puttu, Idiyappam, Pathiri, etc., & for snacks like Murukku, Seedai, Thattai, Kozhukattai, Achappam, Kuzhalappam, Unniyappam, Ilayada. Another variety of Raw Rice is Sothu Pacharisi which is used for cooking Rice and Rice dishes like Pongal, Variety Rice. Most of the households use Raw Rice for cooking Rice and it goes well with most of the Curries, Rasam. Cooked Raw Rice can be converted into a variety of Flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Curd Rice/Thayir Sadham and can also be used to prepare Arisi Paruppu Sadham, Venpongal etc., Raw Rice can be used while making Porridges/Kanji/Soups etc.,
   Raw Rice is the most common variety of Rice used in South East Asian Countries, where rice is a staple. Whether for cooking it as Rice or converting it into Fried Rice Recipes or into Kuihs, Sweets, Porridges, Desserts etc., Raw Rice is one major Rice Variety used throughout South East Asian Countries.
     What's a deal cooking a White Rice/Raw Rice? May be that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
     In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary only with Rice:Water Ratio & cooking time. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method. Few trial and errors don't matter in the long run of cooking and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
     Pacharsi/Pachari/Raw Rice is a common rice variety used next to Par-boiled/Puzhungal Arisi in South India. Rinsing the Rice well before using and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Raw Rice, any type of Rice as a matter of fact. This old-school method is followed by most of the yesteryear people. This method removes any extra starch from the Rice making it healthier.
     Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker. I have tried to give few easy methods to perfectly cook Raw Rice/Pacharisi, generally, I cook Raw Rice in a Rice Cooker or in a Sauce Pan. The other methods are also tried and tested.

For detailed recipes on HOW TO COOK DIFFERENT VARIETIES OF RICE, Click here...

HOW TO BUY AND STORE WHITE RICE/RAW RICE/PACHARISI:

RAW RICE/WHITE RICE

A good quality Older Rice would last longer.
Buy a long-grained Raw Rice (make sure the pack doesn't contain too many broken pieces).
Make sure the Rice is free from bugs(Weevils).
Store it in a clean and dry place in an airtight container free from moist.

HOW TO COOK PERFECT WHITE RICE/RAW RICE

HOW TO COOK WHITE RICE/RAW RICE

FOR PERFECTLY COOKED WHITE RICE/RAW RICE :

A good brand of Raw Rice will do half of the job.
The secret of perfectly cooked Raw Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice: Water Ratio), if you like your rice “al dente.” If you need a bowl of softer rice, add a bit more water.
Though it isn't necessary, I would prefer to rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
Drain the water.

METHOD:

HOW TO COOK WHITE RICE/RAW RICE IN A SAUCEPAN

Place the White Rice/Raw Rice in a saucepan big enough to hold the rice and water.
Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 Cup of Raw Rice, I use just over 13/4 cups of Water).
Keeping the saucepan uncovered, bring the rice to a boil.
Once the water begins to boil, lower the flame.
Cover the pot and cook the rice in low flame for about 15-20 minutes.
Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

*Sometimes the rice is cooked with more water. Once the rice is cooked the remaining water is drained from the Saucepan. This reduces the stickiness of the rice.

HOW TO COOK WHITE RICE/RAW RICE IN A RICE COOKER

(Rice Water Ratio 1: 11/4 Cups)

Place 1 Cup of White Rice/Raw Rice in the rice cooker
Add 11/4 Cup of Water.
Cover the Rice Cooker and turn it on.
Cook until it automatically turns off.
Leave the in warm mode for another 5-10 minutes.
Allow it to cool for a few minutes.
Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 11/2 Cups)

Place 1 Cup of White Rice/Raw Rice in a bowl.
Add 11/2 Cups of Water.
Place the bowl inside the Pressure Cooker.
Fix the gasket inside the lid and cover the pressure cooker.
Begin cooking under pressure over high heat for a Whistle.
Then lower the flame and cook for 2 more whistles.
Switch off the flame and wait for the pressure to release.
Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
Allow it to cool for a few minutes.
Fluff up the White Rice/ Raw Rice with a fork or a chopstick before serving.

*If you want a softer Rice or while cooking for recipes like Curd/Thayir Sadham or to combine it up with Rasam, can cook with 2 Cups of Water for 1 Cup of Rice.

HOW TO COOK WHITE RICE/RAW RICE IN A MICROWAVE OVEN

(Rice Water Ratio 1: 11/3 Cups)

Place 1 Cup of White Rice/Raw Rice in a Microwave safe Bowl with cover.
Add 11/3 Cups of Boiling Water.
Cover the bowl and cook on Micropower High for 10-12 minutes.
Remove from the Microwave and leave it aside for a few minutes to cool down.
Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN A STEAMER

(Rice Water Ratio 1: 1 Cups)

White Rice/Raw Rice tastes best steamed. Steam cooking fluffs up the rice and retains the fullness of its natural texture. And the most important factor they are gluten-free. Any type of steamers do the trick brilliantly, maybe the traditional bamboo steamers, Stainless Steel/ Aluminium steamers, or Electronic Steamers. In each of these devices, hot, moist steam completely surrounds the grains of rice inside, cooking them perfectly.

Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
Pour about an inch of water into the pot or a steamer.
Place 1 Cup of White Rice/Raw Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
Pour 1 Cup of Water to the Rice.
Cover the pot or steamer, and bring the water in the steamer to a boil in high flame.
As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
When the timer goes off, switch off the flames and take the pot off the heat.
Use tongs or a hot pad to remove the hot bowl from the pot.
Leave it aside for a few minutes to cool down.
Fluff up the White Rice/Raw Rice with a fork or a chopstick before serving.

HOW TO COOK WHITE RICE/RAW RICE IN AN ELECTRONIC STEAMER

(Rice Water Ratio 1: 1 Cups)

If using an electric steamer, fill the steamer's water reservoir to the "max" line.
Place 1 cup of White Rice/Raw Rice and 1 Cup of Water in a bowl.
If your steamer has multi-level, place the rice bowl at the lowest level.
Cover the rice bowl.
Turn on the steamer and set the timing for 20-25 minutes.
Once it's cooked remove the rice bowl from the steamer and allow it to cool down for a few minutes.
Fluff up the White Rice/Raw Rice before serving.

NOTES :

The amount of water needed can vary depending on the type of White Rice/Raw Rice. The new crop needs less water compared to the old rice.
Cooking Raw Rice in a rice cooker is equally tricky & easy. If you get the knack of it then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfectly cooked Raw Rice. Few trial and errors don't matter.
I get perfectly cooked White Rice/Raw Rice at 1:11/4 ratio in Rice cooker.
Use your preferred method to cook White Rice/Raw Rice.
Cold or @room temperature Raw Rice suits well for making Fried Rice & Variety Rice dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, etc.,
While making Curd/Thayir Sadham mash the cooked Raw Rice when it is warm and then prepare Curd Rice.
I haven't yet tried the traditional bamboo steamers for steam cooking Raw Rice/Jasmine Rice.
If you do not have a steamer, a large wok or a pan with a lid will do the job.
Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

     Making Curd/Yogurt is an easy process for most of us. But many don't find themselves lucky in this process. So, they buy Curd/Yogurt instead of making it at home. It’s just a simple task if done properly and like anything else, practice makes things perfect. It is a day to day process in most of the Indian households. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.,
     Curd or yogurt is an excellent probiotic and it is great for your digestive system. Curd/Yogurt is a product of the lactic fermentation of milk. Curd has a smooth texture and refreshing taste. It is loaded with Probiotics and is an excellent source of Vitamins and Minerals like Calcium, Phosphorus and Riboflavin. However, preparing it at home is healthier, we know what goes into our stomach and above all, you get fresh & tasty Curd/Yogurt.
   We have always got fresh farm milk in India. The Milkman with his big milk cans and his bicycle bell have always been our morning alarms. The first thing in the morning is to collect the Milk, boil it and then make Filter Coffee with fresh milk. Good old days! When I was relocated to Malaysia. I couldn't find fresh milk, only the processed ones were available in the supermarkets. Some didn't suit our tastes. Then tried using milk powders. By the time I found a suitable alternative, I had a lot of mishaps in making curd, least to mention even making Coffees & Teas turned out to be a disaster which was a simple task back in India. Learning to live in a new place took some time.
But finally, I started making Curd/Yogurt with milk powders, Coffee & Teas with Sweetened Creamers. After quite a lot of trial & errors with most of the Milk Powders/homogenized Milk available in the market. I finally got a brand which suited our taste and which yielded perfectly textured curd for our preference. All through these years of our stay in Malaysia, I have been making Curd with Milk Powder/Homogenized Milk until 3 years back. Since then, I started to get fresh cow milk from a nearby farm. You may not know how much relieved and happy I was to get fresh Milk. From then on, no looking back, I make my own homemade Curd, Paneer, Fresh Cream, Buttermilk, Butter, and Ghee(Clarified Butter), Khoya etc., at home.
     Here in Malaysia, many have asked me how I make Curd/Yogurt at home? And one of my husband's colleagues asks this question, every time she comes home. She says, she just couldn't get it right. This post is for those who have trouble making curd and for the beginners.
   Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine. Not a day goes without eating Curd at home. Finishing off the meal with Curd Rice is a must for me and my husband. But it is for a year I am refrained from eating Curd due to my Ayurvedic treatment, which is one of the favourite food I miss a lot - Curd Rice. But of course, I have it as Buttermilk, which I am allowed to.
         There are various ways to make homemade Curd/Yogurt to ensure fresh, healthy and better consumption. Here are a few ways in which you can make homemade curd.

MAKING A STARTER FOR HOMEMADE CURD/YOGURT

This is an age-old method followed in rural areas of South India. They make their own culture to use as a starter. As an experimental method, I tried making in this manner just once to check if it really works. And yes it does, but the curd made using this method turned out to be slightly watery. But this starter curd can be used to make thick and creamy curd. The reason behind curdling of Milk is that the Calyx in Dry Red Chillies contains live Bacterium that aids the fermentation process. This method can be used when you have no Curd/Stale Curd to induce fermentation process.

INGREDIENTS :

Warm Milk - 1/2 Cup
Dry Red Chillies - 8-10 Stalks

METHOD :

Bring Milk to a boil.
Leave it aside to cool down.
Let the Milk be lukewarm.
Add 8 to 10 stalks of Dry Red Chillies for every 1/2 - 3/4 cup of the Milk.
Leave this aside undisturbed in a warm place to set.

NOTES :

It took 5 hours for the Curd to set. I live in a Tropical Climate.
The time totally depends on the climate.
Keep the bowl in a warm area without disturbing it.
Leave it aside for at least five to six hours or overnight.
The Curd made out of this method turns out to be watery.
Can use as a Starter for making Curd, when you do not have any supply of Curd/Yogurt to make a whole batch of fresh homemade Curd.

HOW TO MAKE CURD/YOGURT - HOMEMADE CURD/YOGURT

THE TRADITIONAL METHOD - WITH STARTER OR STALE CURD

The key ingredient to make Curd/Yogurt is to have a starter or Yogurt culture available. This can be easily acquired by purchasing Curd/Yogurt from the store. Once you make your own Curd/Yogurt from the instructions below, you can continue to make it by saving a little off from the previous batch, continuing this process for as long as you’d like to have homemade Curd/Yogurt.

INGREDIENTS:

Milk - 1/2 Ltr
Stale Curd - 1- 2 Tbspns

METHOD :

Boil the Milk and allow it to cool.
When the milk turns lukewarm, add 2 Tbspns of Stale Curd and stir it well with a spoon or a spatula.
Cover the bowl and leave it aside in a warm place.
I usually leave it in the kitchen counter next to the gas stove for the required warmth.
Leave it overnight for the curd to set or at least five to six hours undisturbed.
The time totally depends on the climate.
Once the curd is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

Add the Stale Curd to the Milk when it is lukewarm or at room temperature.
If you add the stale curd while the milk is hot, the milk would get curdled and turn watery.
The Curd/Yogurt will not yield a perfectly smooth texture.

HOW TO MAKE CURD/YOGURT IN A MICROWAVE OVEN

METHOD :

For a quicker setting of Curd, the microwave method proves to be quite handy.
Boil half a litre of milk and cool it down until it is lukewarm.
In a microwave-safe bowl, beat two spoons of curd.
Pour the lukewarm milk to the beaten Curd and stir well.
Microwave on high for two minutes and switch it off.
Leave the bowl inside the microwave for three to four hours, for the Curd to set.

NOTES :

The setting time depends on the quantity of milk.
Can also boil the milk in the microwave and cool it before making the curd.
Use Microwave safe bowl for the purpose.
This method is useful when you are in short of time and also turns out to be helpful if you are living in a colder region.

HOW TO MAKE CURD/YOGURT WITH MILK POWDER

INGREDIENTS :

Milk Powder - 1 Cup
Water - 2 Cups
Stale Curd - 1- 2 Tbspns

METHOD :

Thoroughly mix Milk Powder and Water. There should be no lumps in the Milk.
Boil the Milk and allow it to cool.
When the milk turns lukewarm, add 2 Tbspns of Stale Curd and stir it well with a spoon or a spatula.
Cover the bowl and leave it aside in a warm place.
I usually leave it in the kitchen counter next to the gas stove for the required warmth.
Leave it overnight for the curd to set or at least five to six hours undisturbed.
The time totally depends on the climate.
Once the curd is set you can refrigerate it and use it for up to 3-4 days.

NOTES :

For thicker Curd/Yogurt add more Milk Powder.
Mix Milk Powder with a little amount of water to make a paste without lumps.
Then pour the rest of the Water and mix it thoroughly.
Alternatively can pour boiling water to the Milk Powder and mix it.
Add the Stale Curd to the Milk when it is luke warm or at room temperature.
If you add the stale curd while the milk is hot, the milk would get curdled and turn watery.
The Curd/Yogurt will not yield a perfectly smooth texture.

For Recipes with CURD/YOGURT, Click here...

FOR PERFECT HOMEMADE CURD/YOGURT

For Thick Curd: Always use whole milk for the purpose. Diluted milk or low-fat milk will make the curd watery & would not yield thick & creamy Curd/Yogurt.

Sticky Curd: Some milk yields a sticky curd and using starters like Greek Yogurt might also result in the same. If so try a different brand of milk or starter. I had this kind of problem for a long time while I was in India. It was due to the Milk, the milkman was supplying then and hopelessly using the Stale Curd from the Sticky Curd resulted in repetitive Sticky Curd. Tried a different batch of Curd, cultured afresh from Stale Curd(from my Mom) helped me solve the problem.

Amount of Starter :

The amount of starter/stale curd required to make Curd/Yogurt depends upon the type of Milk used - Homogenized or Non-homogenized.

Homogenized Milk requires more starter, (can use 2-3 Tbspns of stale curd) as the milk is processed and the particles in it are broken down to keep them apart which increases the shelf life.
Non-Homogenized Milk needs less starter as they tend to set well faster, adding more starter to it will make the curd sour.
Adjust the amount of starter accordingly.

Climate :

During cold climates or winters - use more starter and keep it for a longer time to set.
Whereas on warm and hot days use less amount of starters and adjust the time to set the curd, checking on it periodically.
Longer setting time can make the curd sour in summer.
Adjust the time and starter accordingly.

To keep the Curd Bowl Warm during winters or in Colder regions:

Keep the bowl of milk in a Casserole or in a Polystyrene/Thermocol box.
Wrap a Warm Towel/Blanket to the bowl and keep it in a warm place.
Can place the bowl inside a big rice storage container.
Alternatively, you can place the bowl in your Wheat Flour Jar/Rice Jar. Keep the Jar covered.
Place the Curd bowl carefully while keeping it inside the Wheat Flour Jar/Rice Jar. If it spills the whole batch of Rice/Wheat would be spoiled.

FOR THICK & CREAMY HOMEMADE CURD/YOGURT

Use a good quality of Milk - full cream milk yields thick, creamy Curd/Yogurt.
Boil the Milk before making the Curd/Yogurt. This is to ensure that the milk is not spoilt.
When you add Stale Curd to activate the culture process, the Milk should not be hot.
If the Milk is very hot the milk will immediately curdle and gets coagulated. The Curd would turn out be watery and grainy textured.
There will also be a lot of Whey in the Curd/Yogurt
If the milk is very cold, it may take a long time to get set.
The perfect way is to add Stale Curd to lukewarm milk.
Thoroughly mix the Stale Curd uniformly into the Milk with a Spoon/Whisker.
Adjust the setting time if you are living in a hot region or during summers.
I usually use about 1-2 Tbspn of Stale Curd for 1/2 a litre of Milk.
Adjust according to the quantity of homemade Curd/Yogurt you need to make.

STORAGE TIPS

Once the curd is set, refrigerate the Curd/Yogurt.
Stays good in the refrigerator for up to 3-4 days.
Do not leave unused Curd/Yogurt at room temperature for a longer time, this can make the Curd sour.

HOMEMADE DAIRY PRODUCTS

Fresh & homemade supply from Cow Milk for family meticulously collected & prepared in a step by step method, totally made at home from scratch.

Curd - Converting the Milk into Curd.
Paneer - Curdle the Milk with an Acidic substance to make fresh Homemade Paneer.
Butter - Boil the Milk, cool it down, collect the Cream & Store it in Freezer until a whole lot is collected to make homemade Butter.
Fresh Cream - The Collected Cream from fresh milk can be whisked to make fresh Cream.

Buttermilk - I get a good supply of Buttermilk as a byproduct while making Butter at home.
Ghee/Clarified Butter - Can use the homemade Butter, heat it, melt it & convert it into Ghee/Clarified Butter.

HOMEMADE CURD/YOGURT

HOMEMADE PANEER

HOMEMADE BUTTER

BUTTERMILK

HOMEMADE GHEE

HOW TO COOK PARBOILED RICE

Parboiled Rice or Partially Boiled Rice doesn't literally mean that it is pre-cooked. The process of making a Par-boiled Rice starts right from the time of harvesting the paddy. The rice along with the hull/husk is soaked, steam-cooked and then dried. Once the Paddy is dried the hull/husk is removed. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. The steaming does not precook the rice, so it still needs to be cooked.
The rice undergoes a process resulting in a dull coloured rice compared to white rice. This allows the rice to absorb the nutrients in the hull and bran, and it gives the rice a firmer texture. Parboiled Rice is a better source of Fibre, Calcium, Potassium and Vitamin B6. All the more, it has low Glycaemic Index compared to White Rice/ Raw Rice. Parboiled Rice once cooked is less sticky and has a fluffier consistency. It can be converted into various recipes.

Parboiled Rice is called as Puzhungal Arisi in Tamil and Puzhungal Ari in Malayalam. This type of rice is used to make Idli/Dosa Batter. Parboiled Rice is also used to make snacks like Arimurukku/Kai murukku/Chakli. Most of the people in South India prefer eating Puzhungal Arisi (Parboiled Rice) as it is easily digestible, less starchy and rich in fibre. Cooked Parboiled Rice can be converted into a variety of Flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tamarind Rice, Tomato Rice, Curd/Yoghurt Rice and can also be used to prepared Arisi Paruppu Sadham, Venpongal etc., Though these recipes are generally cooked using Raw Rice/Pacharisi, Parboiled Rice stays firmer and is less mushy, it becomes a better, tastier and healthier alternative to Raw Rice. It can also be used while making Porridges/Kanji/Soups etc., Parboiled Rice goes well with any Vegetarian/Non-Vegetarian Curries, Rasam, Moru/Yogurt Curries etc., A scoop of thick Curd/Yoghurt & warm parboiled rice is a delicious combination.

PARBOILED RICE

     What's a deal, cooking a Par-boiled Rice? Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought. It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc.,
     In general, any variety or type of Rice is cooked in pretty much the same way. They just sometimes vary in the ratio of water and the length of time to cook. You can easily adjust the texture of your rice to your liking by adding more or limiting water. My technique to get perfectly cooked rice is 'Trial and Error Method'. Any variety or type of Rice it can be, cooking with your instincts and mainly to suit your preference is the only foolproof method. Few trial and errors don't matter in the long run of cooking, and it is the only way to perfect yourself and find a suitable method of your own which perfectly suits your cooking style.
     Parboiled Rice/Puzhungal Arisi/Puzhungal Ari/Ponni Arisi is a common rice variety used next to Raw Rice/Pacha Arisi in South India. Rinsing the Rice well before using, soaking(not a must) and traditionally cooking the Rice in a Saucepan or an earthen Pot with a lot of water and then draining off the extra starch is one best method to cook Parboiled Rice. This old-school method is followed by most of the yesteryear people, even my Mom follows this method. My Dad prefers eating rice cooked in the above way. This method removes any extra starch from the Rice, making it healthier.
     Hectic lifestyle has brought forth easy and less time-consuming methods like cooking the rice in Rice Cooker/Pressure Cooker. I have tried to give few easy methods to perfectly cook Parboiled Rice, generally I cook parboiled rice in a Rice Cooker or in a Pressure cooker. The other methods are also tried and tested.

HOW TO BUY AND STORE PARBOILED RICE:

PARBOILED RICE

A good quality Older Rice would last longer.
Buy a long grained Parboiled Rice (make sure the pack doesn't contain too many broken pieces).
Make sure the Rice is free from bugs(Weevils).
Store it in a clean and dry place in an airtight container free from moist.

HOW TO PERFECTLY COOK PARBOILED RICE

HOW TO COOK PARBOILED RICE

Three main factors to remember before cooking Parboiled Rice is to

Rinse, Soak and Cook

RINSE:

Rinse the rice at least 3- 4 times, moving your fingers through the rice every time you wash them or until the water runs clear.
Drain the water.

SOAK (PURELY OPTIONAL):

Pour enough water to cover the rice.
Soak the rice for 20- 30 minutes, if time permits.
Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
Once soaked, drain the water and cook accordingly.
Soaking also reduces the cooking time.

COOK:

Some Varieties of Parboiled Rice needs more/less water compared to others.
Choose a cooking method suitable and comfortable for you.
Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.
Follow the instructions in the label, if available.

FOR PERFECTLY COOKED PARBOILED RICE

HOW TO COOK PARBOILED RICE IN A SAUCEPAN

METHOD 1 - (Rice Water Ratio 1: 3 Cups)

Boil 3 Cups of Water in a saucepan big enough to hold the rice and water.
Once the water begins to boil, lower the flame.
Carefully add the Parboiled Rice into the Boiling Water.
Increase the flame, keeping the saucepan uncovered, bring the Parboiled Rice to a boil.
Cover the pot and cook the rice on a low flame for about 25-30 minutes, until all the water is absorbed by the rice.
Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
Fluff up the rice with a fork or a chopstick before serving.
(For 1 cup of Rice, I use just over 3 Cups of water).

METHOD 2 - Cooking with more water and draining the Cooked Parboiled Rice:

Parboiled Rice can be cooked with more water.
Can use about 5-6 Cups of Water for 1 Cup of Rice.
Once the rice is cooked, the remaining water can be drained by pouring the cooked rice along with water into a colander.
While following this method, check whether the rice is done in between.
If you are cooking for the first time, do not leave it unattended. The rice will stick to the bottom of the pan when it gets overcooked

HOW TO COOK PARBOILED RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 3 Cups)

Place 1 Cup of Rice in a bowl.
Add 3 Cups of Water.
Place the bowl inside the Pressure Cooker.
Fix the gasket inside the lid and cover the pressure cooker.
Begin cooking under pressure over high heat for 3 Whistles
Then lower the flame and cook for 2-3 more whistles.
Switch off the flame and wait for the pressure to release.
Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
Allow it to cool for a few minutes.
Fluff up the rice with a fork or a chopstick before serving.

HOW TO COOK PARBOILED RICE IN A RICE COOKER

(Rice Water Ratio 1:21/2-3 Cups)

Place 1 Cup of Rice in the rice cooker
Add 21/2 - 3 Cups of Water.
Cover the Rice Cooker and turn it on.
Cook until it automatically turns off.
Leave it in warm mode for another 5-10 minutes.
Allow it to cool for a few minutes.
Fluff up the rice with a fork or a chopstick before serving.

HOW TO COOK PARBOILED RICE IN A MICROWAVE

(Rice Water Ratio 1:21/2-3 Cups)

Place 1 Cup of Rice in a microwave safe bowl with cover.
Add 21/2 - 3 Cups of Boiling Water.
Cover the bowl and cook on Micro power High for 10-12 minutes.
Remove the bowl from the Oven, stir the contents and leave it back into the Microwave.
Can add some water if necessary.
Once again, cover and cook on Micro power High for another 10-15 minutes, or until the rice is well cooked.
Remove from the Microwave and leave it aside for a few minutes to cool down.
Fluff up the rice with a fork or a chopstick before serving.

*In above two methods - Rice Cooker & Microwave - can add extra 1/2 a Cup of Water if you prefer slightly softer rice.

NOTES :

While cooking Parboiled Rice for flavoured rice dishes like Lemon Rice/Coconut Rice/Tamarind Rice/Tomato Rice, cook the rice along with a drizzle of Oil.
Add a blob of Butter or drizzle a few drops of oil to water used for cooking the rice.
But it is purely optional
Can also add a dash of salt while cooking Parboiled Rice.
While cooking Parboiled Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
While using Parboiled Rice for Venpongal use enough water needed to cook Parboiled Rice, unlike Raw Rice.

RICE

Rice has a history dating back to 5000 years. It has since then travelled and evolved along with the Civilizations and Culture. It is one of the major Staples grown around the world playing an integral role in sustaining the Appetite and Tradition of a major population. As Indians, we can always flaunt with pride that it is our ancestors who found out that wild grass yield a staple called Rice. We can also take in pride that we cultivated it and commercialized it in the long run.

As of we all think that Rice is the staple of South India and except for Basmati Rice, North India survives on Wheat, but Vedic scriptures prove that Rice was the only staple food of India, where no mention of Wheat was there until Buddhist period. India being a Sub-continent richly adorned with civilization and culture had a strong food tradition with Rice as its staple. It can be widely acclaimed as India's Greatest Food.

How rice travelled into other cultures and countries would be a long story solely relying upon the facts and travelling along with foreign travellers, sailors, invaders and rulers. The legacy of Rice travelled along with them to create a Magic in the world of food.

TYPES OF RICE :

There are many types of rice originating from every region around the world. Each kind has a different taste, texture and usage. Some dishes require a specific type of rice suitable for cooking such dishes. There are more than 90000 varieties of Rice around the world. Along with commonly used Rice Varieties, there are certain kind of indigenous Rice varieties cultivated and consumed regionally. This post is all about the Types of Rice I use in my kitchen. Types of Rice and how each type of Rice can be cooked or converted into simple dishes, desserts, snacks etc.,

Rice can be categorized according to :

The Length of the Grain – Long Grained, Medium Grained, Short Grained & Broken Rice
Texture – Glutinous, Starchy
Speciality – Aromatic
The method of Milling the Rice – Whole Grain, Polished, Unpolished.
Where it is Grown – Country/Region it originates from, In a valley, In a hillside.

The size, texture, fragrance, region of cultivation all define the nature of the Rice Variety on the whole. Certain varieties are used as a Main Meal, some are converted into snacks, desserts or puddings. Rice grounded into flour or batter is converted into numerous varieties of delicious food around the world including certain kinds of Noodles.

Along with India, South East Asian & East Asian Countries also has adapted the Rice Culture to its own extent that we find loads of dishes and desserts prevalent to the region. Least to mention the fragrant and glutinous varieties of rice found in these region.

Rice a Carbohydrate & starch-rich food contains no Gluten, so it serves as the best alternative for people who cannot eat Wheat & Wheat Products. It is also easily digestible when compared to Wheat.

Types of Rice:

Raw Rice
Par-boiled Rice
Kerala Rose Matta Rice
Basmati Rice
Seeraga Samba Rice/Jeeragasala Rice
Broken Rice
Idli Rice
Brown Rice
Jasmine Rice /Fragrant Rice
Glutinous Rice (White, Red & Black)
Calrose Rice
Japanese Rice/Sushi Rice/Pearl Rice
Arborio Rice
Carnaroli Rice
Flattened / Beaten Rice Flakes
Pinipig
Puffed Rice

RAW RICE

Raw Rice/White Rice is a type of well-polished rice, where its husk, bran and germs are removed, which alters its flavour, texture and appearance of the rice and also helps in preventing spoilage. Raw Rice is rich in Carbohydrates and Protein, and also a good source of energy. In South India normally two varieties of Raw Rice, specifically for cooking Rice dishes and for grinding into flours & batters are available.

English: Raw Rice
Tamil : Pacharisi
Malayalam : Pachari
Kannada : Akki
Telugu : Pachi Biyyam /Biyyamu
Hindi : Arwa Chawal
Marathi : Taandul

HOW TO COOK RAW RICE

For a detailed recipe on HOW TO COOK RAW RICE/WHITE RICE, Click here...

Cooked Raw Rice can be converted into a variety of flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tomato Rice, Tamarind Rice, Curd/Yogurt Rice. Also, a variety of Rice dishes like Ven Pongal, Sarkkarai Pongal, Akkaravadisal, Neypayasam, Kalkandu Pongal, Arisi Paruppu Sadham etc., can be prepared with Raw Rice/White Rice.
This type of Rice is used to make several dishes like Idiyappam, Appam, Puttu, Paniyaram, Kal Dosai, Ilaneer Dosai etc., Snacks like Murukku, Thattai, OttuPakkoda etc., Sweets like Achappam, Athirasam, Unniyappam, Elayada, Kozhukatta, Pesaha Appam, Neyappam etc., & Desserts like Payasams, Malaysian Kuihs etc., can be prepared with Raw Rice/Raw Rice Flour/Raw Rice Batter.

For more DISHES WITH RAW RICE, Click here...

PARBOILED RICE

PARBOILED RICE

Par-boiled Rice is a type of Rice Variety which is partially boiled along with the husk.

The 3 Basic steps involved in Par-boiling are :

Soaking
Steaming along with the husk
Drying

These methods, make this variety of Rice easier to process, boosts its nutritional profile and also changes its texture. Par-boiling the Rice along with the husk increases the nutrients in the rice especially, Thiamin from the bran and the endosperm. Par-boiled rice is highly nutritious compared to its counterparts. Normally par-boiled Rice is slightly yellow in colour. Polishing the rice further yields whiter Rice varieties.

English: Par-boiled Rice
Tamil : Puzhungal Arisi
Malayalam : Puzhungalari
Kannada : Kusubalakki
Telugu : Uppudu Biyyam
Hindi : Usna Chawal

HOW TO COOK PARBOILED RICE

Parboiled Rice is high in fibre content &
It has a low glycemic score.

For a detailed recipe on HOW TO COOK PARBOILED RICE, Click here...

Cooked Par-boiled Rice can be converted into a variety of flavoured Rice Dishes like Coconut Rice, Lemon Rice, Tomato Rice, Tamarind Rice, Curd/Yogurt Rice, Arisi Paruppu Sadham etc., Parboiled Rice can also be used to make Idli/Dosa. This type of Rice can be made into Porridge/Kanji and a day old Rice can be soaked and converted into a healthy breakfast called Pazhangkanji/Pazhayasadham/Neeragaram.

BASMATI RICE

Basmati Rice – King of Rice Varieties is a long, slender grained aromatic Rice, which is traditionally cultivated in India and Pakistan. The water used to irrigate the Basmati Paddy fields come from the mountain springs. This is a special variety of Rice, with a Pandanus nutty aroma unique to itself.

Rice varieties similar to Basmati like Texmati is grown in the United States and another variety called Pishori/Pisori is grown in Kenya. Apart from White Basmati Rice, even Brown Basmati Rice which retains its outer bran layer has high fibre & nutrients than White Basmati Rice.

HOW TO COOK BASMATI RICE

Basmati Rice has a low Glycemic Score
It has a high carbohydrate content.

For a detailed Recipe on HOW TO COOK BASMATI RICE, Click here...

BIRIYANI

NASI MINYAK

KABSA

FRIED RICE

The unique feature of Basmati Rice - the aroma and long grain makes it suitable for dishes like Biriyani, Pulaos, Pilafs, Nasi Biryani, Nasi Kuning, Indian Fried Rice and well pairs with Curries and dhals. It is also suitable in making Kheers, Firnis etc.,

SEERAGA SAMBA/JEERAKA SAALA RICE

SEERAGA SAMBA RICE/JEERAKA SAALA RICE

Samba or commonly called as Seeraga Samba is an indigenous variety of fragrant Rice grown in Tamil Nadu(India) & Sri Lanka. This rice variety has a distinct taste with a nutty aroma and also it is starchy. Seeraga Samba is a small-grained Rice(as small as 'Cumin', thus acquired the name 'Seeraga Samba'), but the grain is much harder and when cooked is less fluffy in texture, more filling with a higher caloric value.

BRINJI RICE WITH SEERAGA SAMBA

Seeraga Samba Rice/Jeeraka Saala Rice is commonly used to prepared Biriyanis, Brinji Rice, Nei Choru(Malabar Ghee Rice), Puttu, Paal Kanji(Rice Porridge with Coconut Milk) etc.,

KERALA MATTA RICE

Kerala Matta Rice, also known as Rose Matta/Palakkadan Matta/Kerala Red Rice is a type of par-boiled Rice Variety. This is an indigenous Rice variety grown in Palakkad District, Kerala(South India) Though it looks similar to brown rice, this is a unique rice variety with a distinct taste with a robust and earthy flavour. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak them before cooking. It has a nutty flavour, is less fluffy when cooked and fills you up easily.

Kerala Rose Matta Rice is an unavoidable Rice variety in Kerala. It is popular due to its rich and unique taste. This variety of Rice makes it suitable along with Fish Curries, Moru Koottaan(Curd/Yoghurt based Curry), Lamb, Beef or Chicken Curries. It is also suitable for making Rice Porridges(Kanji/Congee). Kerala Matta Rice is a must serve in a Sadhya(Kerala Banquet).

HOW TO COOK KERALA MATTA RICE

It has a low glycemic score.
It is rich in dietary fibre and has only a small amount of fatty acids.
Kerala Matta Rice has Magnesium, Iron, Calcium,Vitamins A, B1 and B3.

For a detailed Recipe on HOW TO COOK KERALA MATTA RICE, Click here...

Apart from being eaten as a main meal, it is also used regularly for preparing batters for Idiyappam, Appam, Puttu, Idli, Dosa & Snacks like Murukku, Kondattams etc., It is also used in preparing Naadan Palaharams(local delicacies) like Achappam, Kuzhalappam, Unniyappam, Elayada, Kozhukatta, Pesaha Appam, Neyappam etc., & Desserts like Payasams especially Paal Payasam prepared with Unakkalari/Matta Rice is a famous Dessert of Kerala. This variety of Rice is also popular in Sri Lanka.

JASMINE RICE/THAI FRAGRANT RICE

Jasmine Rice is a type of fragrant Rice. It is also called as Siamese Rice, Thai Hom Mali or Thai Fragrant Rice. It is a long-grain variety that has a sweet aromatic fragrance & a subtle Pandan like flavour. It is popular for its delicious smell when cooked and also it is less sticky.

HOW TO COOK JASMINE RICE

Jasmine Rice/Fragrant Rice is good for making Fried Rice. It is perfect to be eaten with Thai Style Soups, Stir Fries & Curries.

For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

BROWN RICE

Brown Rice is a more nutritious variety of Rice compared to its white counterparts. Brown Rice comes as long-grained/short-grained and as Glutinous Rice. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak the rice before cooking. It has a nutty flavour is less fluffy when cooked and fills you up.

Brown Rice is good for making Fried Rice. It is perfect to be eaten with Soups, Stir Fries & Curries.

For a detailed Recipe on HOW TO COOK BROWN RICE, Clicke here...

Brown Rice is used as a Main Meal and also it is converted into flours for making Tortillas and Brown Rice Syrups.

Genmai Cha - a type of Japanese Green Tea is prepared combined with Roasted Brown Rice.

Hyeonmi Cha – a Korean Tea is also made from roasted Brown Rice.

Brown Rice is rich in dietary fibre.
It has only a small amount of fatty acids.
It has a very low glycemic score.
It is rich in Magnesium, Iron and Vitamins B1 & B3.

GLUTINOUS RICE

WHITE GLUTINOUS RICE

THAI MANGO STICKY RICE

Glutinous Rice is grown mainly in South East Asia, East Asia and in some parts of North-Eastern India and Bangladesh. Glutinous Rice has Opaque Grains. It is called Glutinous Rice not for the reason it has Gluten, but for the reason, they become sticky and transparent once cooked.

HOW TO COOK STICKY/GLUTINOUS RICE

This variety of Rice has very low amylose content and is especially sticky when cooked. Glutinous Rice is distinguished from other types of Rice Varieties, as having No Amylose and high Amylopectin which are the two types of starch. Amylopectin is the reason for the rice to be sticky.

For a detailed Recipe on HOW TO COOK STICKY/GLUTINOUS RICE, Click here...

BLACK GLUTINOUS RICE

Glutinous Rice comes in White, Pink, Purple and Black in colours. Milled Glutinous Rice is White in Colour and fully opaque. The bran gives the rice Purple/Black Colour. All Variety of Glutinous Rice can be cooked as discrete grains or ground into flours and cooked as a paste or gel.

PULUT HITAM

KUIH KOCI

CHAK HAO ABUMI

Black Glutinous Rice commonly called Sticky Rice/Forbidden Rice is used in a wide number of Recipes in South East Asia, including Desserts, Puddings, Kuihs and Wines.

JAPANESE RICE/PEARL RICE/SUSHI RICE

JAPANESE RICE/SUSHI RICE/PEARL RICE

Japanese Rice or Uruchimai is the staple of the Japanese diet and consists of short translucent grains. As a common belief, short-grained rice tends to be stickier. When cooked, it has a sticky texture & can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labelled and known as Sushi Rice/Pearl Rice. This variety of Short grained Rice is commonly used in making Sushi. It is also suitable for making Rice Cakes, Porridge and western-style Rice Puddings.

JAPANESE GARLIC FRIED RICE

Another variety of Glutinous Japanese Rice called 'Mochigome' is used in making the popular Japanese Dessert Mochi and a special dish called Sekihan in Japanese & Patbap in Korean(a Rice dish cooked with Red Bean). This type of rice is short-grained, round & opaque, as the name suggests its stickier when cooked, but firm and has a chewy texture.

BROKEN RICE

Broken Rice can come from any type of Rice. This is a type of rice yielded during the processing of the rice or sometimes collected from the debris which does not make to the standard length of the grain. Commonly Broken Rice is used to make flours & batters or used to make Rice Porridges(Kanji/Congee). Broken Rice can also be used to cook certain Rice Dishes, and can be further soaked and coarsely ground and converted into dishes like Rice Upma, Arisi/Rice Upma Kozhukattai etc.,

ARISI UPMA

ARISI UPMA KOZHUKATTAI

KANJI/PORRIDGE

ARBORIO RICE

ARBORIO RICE

Arborio Rice is an Italian Short-grain Rice Variety. When cooked this rice variety turns round, firm, creamy and chewy. It has high amylopectin and so it is quite starchy. The starchy taste blends well with other flavours.

Arborio Rice is used to make risotto. Although Carnoroli, Maratello and Vialone Nano are sometimes used to prepare the dish. This rice is also used for preparing Rice Puddings.

BY-PRODUCTS OF RICE:

BEATEN/FLATTENED RICE FLAKES

Types of Aval / Flattened Rice Around the World

Across Asia, rice takes on many forms — and flattened rice flakes are among the most loved and ingenious. From Kerala’s thick, hand-pounded aval to the delicate, green-hued pinipig of the Philippines, each culture has its own version of this humble yet versatile ingredient.

Flattened Rice/Beaten Rice Flake is a de-husked rice which is flattened into thin, dry and flat Rice Flakes. Though not a Rice Variety on its own, this is one by-product of Rice commonly and popularly used in many dishes in and around Indian Sub-Continent, Sri Lanka, Vietnam, Thailand and Philippines. It is called as Aval/Avalakki/Poha in Indian Languages. This is an easily digestible form of Raw Rice and is used in many recipes and dishes in Indian Cuisine.

English: Beaten/Flattened Rice Flakes
Tamil : Aval
Malayalam : Aval
Kannada : Avalakki
Telugu : Attugulu
Hindi : Poha/Chewra
Marathi : Pohe

Aval – Beaten Rice Flakes of South India

In South India, aval is made from mature rice grains that are parboiled, dried, and pounded flat. Traditionally, this was done using ural and ulakka (mortar and pestle). The flakes are slightly thick, chewy, and carry a subtle nuttiness. Older generations even made malar (puffed rice) by dry-roasting paddy in large woks — a method still remembered fondly in traditional households.

Today’s factory-made versions, however, tend to be thinner and more fragile, processed mechanically in rice mills. While convenient, they lack the rustic texture and aroma of the hand-pounded avals of yesteryear.

Poha / Chiura – North India, Nepal & Bangladesh

Across India, Nepal, and Bangladesh, flattened rice is known as poha, chiura, or aval. It comes in thin, medium, and thick varieties — each suited for different dishes, from quick poha upma to crunchy snacks and desserts.

AVAL NANACHATHU

For more Recipes with BEATEN/FLATTENED RICE, Click here...

Pinipig – Philippines

Pinipig is made from immature glutinous rice grains, pounded while still green and toasted till crisp. It’s used as a topping for desserts like halo-halo and buko pandan. Its delicate crunch and pale green hue make it visually and texturally distinct from Indian aval.

Cốm (Vietnam) & Khao Mao (Thailand)

Both Vietnamese Groene Rijst (Cốm) and Thailand’s Khao Mao are made by flattening young green rice, producing soft, chewy flakes with a fresh, grassy aroma. These are eaten fresh, used in sweets, or mixed with coconut and sugar — much like our Aval Nanachathu!

Ambok – Cambodia

A ceremonial favourite during Cambodia’s Water Festival, Ambok is made from toasted rice still in husk, then pounded flat. It’s often enjoyed with banana or coconut, echoing the simplicity and comfort of Kerala’s evening snacks.

PUFFED RICE

PORI/PUFFED RICE

Puffed Rice is a type of puffed grain made from Rice, by heating the rice kernels under high pressure in the presence of steam. But the method of manufacturing can widely vary. Puffed Rice is commonly used as a breakfast cereal or converted into tasty snacks like Pori Urundai, Pori Kadalai etc., Puffed Rice is mixed along with various other snacks and ingredients, combined to create innovative fast food varieties served as a popular street food like Bhel Puri called Chaat in India.

English: Puffed Rice
Tamil : Pori
Malayalam : Pori
Kannada : Pori/Mandalu/Madakki
Telugu : Borugulu/Murmuralu
Hindi : Murmura
Marathi : Murmura

BHEL PURI

I have tried to comprise a few known Rice Varieties I use in daily cooking. There are even several indigenous Rice Varieties unique to certain parts of the world & region. Even extinct types of rice varieties are tried to be cultivated in recent years bringing out traditional species of Rice varieties which were commonly used in olden days. An effort to revive the old, extinct & native varieties of Rice.
I would like to add a few ethnic varieties in this post with the help of my readers. Please do comment if you know a certain variety of Rice, I am glad to read and know about the varieties and update the same here.

SM