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Sticky Bora Saul with sweet gur and narikol – a unique, soul-satisfying breakfast that gives you energy for the day!
A comforting Assamese breakfast classic, this dish features soft, chewy sticky rice (Bora Saul) steamed to perfection. Served simply with sweet jaggery and fresh grated coconut, it's a taste of tradition.
Serving size: 1 cup
Wash the Bora Saul rice under running water until the water runs clear. Soak the rice in plenty of fresh water for at least 4-6 hours, or overnight.
Once soaked, drain all the water from the rice completely using a fine-mesh sieve. Sprinkle the salt over the rice and mix gently.
Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Line the steamer basket with a clean, damp muslin cloth or a banana leaf. Spread the drained rice evenly on the cloth, being careful not to pack it down. Cover the steamer with a tight-fitting lid and steam on medium heat for 20-25 minutes, or until the rice grains are soft, translucent, and sticky to the touch.
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Sticky Bora Saul with sweet gur and narikol – a unique, soul-satisfying breakfast that gives you energy for the day!
This assamese dish is perfect for breakfast. With 443.44 calories and 5.23g of protein per serving, it's a low-fat option for your meal plan.
Once cooked, gently fluff the rice with a fork or spoon. Spoon a generous portion of the hot sticky rice into serving bowls. Serve immediately with a side of freshly grated coconut and crumbled jaggery for each person to mix in as they like.
