Chatu Rai with Arwa Bhaat

Ingredients

• 1.5 cup Arwa Rice (You can substitute with any short to medium-grain white rice like Sona Masoori.)
• 3 cup Water (For cooking the rice. Use additional water for washing and soaking.)
• 0.5 tsp Salt (Optional, adjust to taste.)
• 1 tsp Ghee (Optional, for flavour and aroma. Omit for a vegan and low-fat version.)

Instructions

1. 1

   Wash and Soak the Rice (35 minutes)

   • Place the rice in a large bowl. Add water and gently rub the grains between your fingers to wash them.
   • Drain the cloudy water and repeat the process 3-4 times, until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Add fresh water to cover the rice by about an inch and let it soak for 30 minutes. This step is crucial for fluffy, evenly cooked grains.
   • After soaking, drain the water completely using a fine-mesh sieve.
2. 2

   Boil the Rice (7-10 minutes)

   • In a heavy-bottomed pot with a tight-fitting lid, add the 3 cups of fresh water and salt (if using).
   • Bring the water to a rolling boil over high heat.
   • Carefully add the drained rice to the boiling water. Give it one gentle stir with a spatula to prevent the grains from sticking to the bottom.
   • Allow the rice to cook uncovered on medium-high heat for 5-7 minutes, or until the water level has reduced to the surface of the rice.
3. 3

   Steam the Rice (10-12 minutes)

   • Once the water is level with the rice, reduce the heat to the absolute lowest setting.
   • Cover the pot with the tight-fitting lid. If your lid has a steam vent, you can plug it with a small piece of dough or foil to trap the steam.
   • Let the rice steam undisturbed for 10-12 minutes. Do not lift the lid during this time, as the trapped steam is what cooks the rice to perfection.
4. 4

   Rest and Fluff (5-10 minutes)

   • Turn off the heat and let the pot stand, still covered, for at least 5-10 minutes. This allows the grains to firm up and absorb any remaining moisture.
   • Uncover the pot. If using, add the ghee on top of the hot rice.
   • Gently fluff the rice with a fork or a thin spatula, lifting from the bottom to the top to separate the grains without breaking them.
   • Serve the hot and fluffy Arwa Bhaat immediately with your favorite dal, sabzi, or chokha.