India produces more than 1,200 varieties of rice. Surprising? It might not because if you dive into the regional cuisines or just the hundred recipes of biryani across the country, you will realise how much people here love rice and rice dishes. They are easy to cook, light on the digestive system, and super nutritious.
It is even easier to prepare rice dishes if you have a high-functioning electric cooker by Usha which allows you to cook without hassle and keeps your dish warm until you serve it. But the one thing that you must know is how to cook different kinds of rice in the appliance. This small guide will help cook popular variants with ease.
Brown Rice
Brown rice is rich in fibre and antioxidants. It is also considered good for people trying to manage sugar levels in their bodies. To cook this variety in an electric cooker, you should add two and a half cups of water for every cup of rice and don’t forget to soak it for at least 30 minutes. Once cooked, wait for 10 minutes before serving, and enjoy your meal.
Kolam Rice
Grow in Andhra Pradesh, Telangana, Gujarat, and Karnataka, this variety of rice has protein, fibres, carbohydrates, and starch. It has unsaturated fat which makes it a popular choice in the region. To cook it, the rice-to-water ratio remains 1:2. The medium grain rice is widely preferred with curries and lentils.
Basmati Rice
For North Indian biryani recipes and many others across India, basmati rice is the most popular choice. Its long grains, rich texture, and no lumps help people prepare the best rice delicacy in their homes. While cooking it in an electric cooker, you should add one and a half cups of water for every cup of rice. But before cooking, thoroughly rinse the grains until the water runs clear.
Idli Rice
Idli rice is short-grained, and it is consumed widely in southern states of India. It is used to prepare idli, dosa, vada, etc. But it is also paired with rasam and sambar for a comforting meal. If you are making it in an electric steamer, add 2.25 cups of water to a cup of rice so that it is slightly sticky. Idli rice is hard, hence, it must be soaked for at least 4-6 hours before cooking.
Red Rice
Grown in Himachal Pradesh, Karnataka, Jharkhand, Kerala, and Assam, red rice is a rich source of fibre, protein, vitamin B12, calcium, and iron. It has a low glycemic index and boasts antibacterial properties. It is widely paired with regional curries across the states where it is grown. To cook red rice, soak it for at least an hour and ensure that the grain-to-water ratio is 1:2.5.
Sona Masoori Rice
Sona Masoori rice is cultivated in Tamil Nadu, Karnataka, Andhra Pradesh, and Telangana. It has complex carbohydrates, vitamins, minerals, and fibre. Not only is it good for your digestive system but it keeps you satiated for a long time. If you cook it in an electric cooker, add two cups of water for a cup of grains. You must also soak it for 30 minutes so that the texture is fluffy.