- Serves
- 4
- Portion
- 180 g
- Time
- 30 min
- Texture
- IDDSI 4–5 · thick porridge
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Nourishing, slightly binding
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ⅔ cup | 120 g | 600 g | |
| Water | 2 cups (1 : 4) | 480 ml | 2400 ml | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Rock salt (sendha namak) | ½ tsp scant | 2.5 g | 12.5 g | |
| Cumin (jeera) | ¼ tsp roasted | 1 g | 5 g |
Method
How to cook it
Step 1: Wash rice; cook with water until all water is absorbed and grains are very soft (pressure 4 whistles or 25 minutes covered).
Step 2: Mash lightly with the back of a ladle.
Step 3: Stir in ghee, salt and roasted cumin.
Nutrition
Per serving, estimated
128kcal
Energy
2.3g
Protein
2.7g
Fat
23.5g
Carbohydrate
0.5g
Fibre
0.6g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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