Arwa Bhaat
A simple yet essential Bihari dish of plain steamed rice. Made from sun-dried raw rice, it's the perfect fluffy and light base for dal, curries, and chokha. A daily comfort food in Eastern India.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Wash and Soak the Rice (35 minutes)
- b.Place the rice in a large bowl. Add water and gently rub the grains between your fingers to wash them.
- c.Drain the cloudy water and repeat the process 3-4 times, until the water runs mostly clear. This removes excess starch and prevents stickiness.
- d.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.
- e.After soaking, drain the water completely using a fine-mesh sieve.
- 2
Step 2
- a.Boil the Rice (7-10 minutes)
- b.In a heavy-bottomed pot with a tight-fitting lid, add the 3 cups of fresh water and salt (if using).
- c.Bring the water to a rolling boil over high heat.
- d.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.
- e.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
Step 3
- a.Steam the Rice (10-12 minutes)
- b.Once the water is level with the rice, reduce the heat to the absolute lowest setting.
- c.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.
- d.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
Step 4
- a.Rest and Fluff (5-10 minutes)
- b.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.
- c.Uncover the pot. If using, add the ghee on top of the hot rice.
- d.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.
- e.Serve the hot and fluffy Arwa Bhaat immediately with your favorite dal, sabzi, or chokha.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The 1:2 rice-to-water ratio is key for the open pot absorption method. Do not deviate unless you are using a different type of rice that requires it.
- 2Rinsing the rice until the water is clear is the most important step to achieve non-sticky, separate grains.
- 3Avoid stirring the rice more than once after adding it to the boiling water. Excessive stirring releases starch and can make the rice gummy.
- 4A heavy-bottomed pot distributes heat more evenly and prevents the rice at the bottom from scorching.
- 5Letting the rice rest after cooking is not optional! It allows the moisture to redistribute, resulting in perfectly cooked grains from top to bottom.
Adapt it for your goals.
Cooking Method
To cook in a pressure cooker, use a 1:1.5 rice-to-water ratio. After rinsing and soaking, add rice, water, and salt to the cooker. Cook on high pressure for 2 whistles. Let the pressure release naturally before fluffing.
FlavorFlavor
For a simple flavored rice, heat 1 tbsp of ghee in the pot. Add 1 tsp of cumin seeds (jeera) and let them splutter. Then add the drained rice, sauté for a minute, and proceed with adding water and cooking as per the instructions.
AromaAroma
Add a bay leaf (tej patta) and a 1-inch piece of cinnamon stick (dalchini) to the water while it boils to infuse the rice with a subtle, warm aroma.
Why this is on our healthy list.
Quick Energy Source
As a rich source of simple carbohydrates, Arwa Bhaat is quickly converted into energy by the body, making it an excellent food for refueling after physical activity or during illness.
Easy to Digest
White rice is low in fiber and fat, making it very gentle on the digestive system. It's a common comfort food and often recommended during periods of digestive distress.
Naturally Gluten-Free
Rice is inherently gluten-free, making Arwa Bhaat a safe and fundamental staple for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
Arwa Bhaat is a staple in Bihari cuisine, referring to plain steamed rice made from 'Arwa' rice. Arwa rice is raw, sun-dried rice, as opposed to 'Usna' rice, which is parboiled. It cooks up to be light, fluffy, and non-sticky, making it the perfect accompaniment for dals and curries.