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A staple from Assam, Bora Saul is a delightfully sticky and aromatic glutinous rice. This simple steamed preparation brings out its unique waxy texture, perfect for pairing with traditional Assamese curries, dals, or making sweet pithas.
For 4 servings
Rinse and Soak the Rice (4+ hours)
Prepare for Steaming (5 minutes)
Steam the Rice (20-25 minutes)
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A staple from Assam, Bora Saul is a delightfully sticky and aromatic glutinous rice. This simple steamed preparation brings out its unique waxy texture, perfect for pairing with traditional Assamese curries, dals, or making sweet pithas.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 0.69 calories per serving with 0.01g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
Rest and Serve (5 minutes)
For a traditional Assamese breakfast, serve the hot steamed Bora Saul with a side of jaggery (gur), fresh cream (malai), or curd (doi), and grated coconut.
For a creamier texture, you can soak the rice in a mixture of half water and half thin coconut milk.
Rich in complex carbohydrates, Bora Saul offers a steady release of energy, making it a fulfilling part of any meal.
This rice is an excellent and safe grain option for individuals with celiac disease or gluten sensitivity.
The soft, steamed, and sticky texture of Bora Saul can be easy to digest, making it a comforting food.
One serving of Bora Saul, which is approximately 1 cup of cooked rice, contains about 275 calories. This is primarily from carbohydrates, which provide energy.
Bora Saul is a simple, steamed dish and a good source of energy from carbohydrates. It is naturally gluten-free and low in fat and sodium. As part of a balanced meal with protein and vegetables, it can be a healthy choice. However, like any rice, portion control is key.
Bora Saul is a specific variety of waxy, glutinous rice from Assam, India. It's known for its unique sticky texture when cooked. You can find it at specialty Indian grocery stores, particularly those that stock regional items, or online.
Yes, if you cannot find Bora Saul, you can substitute it with other short-grain glutinous or sticky rice varieties, such as those used in Thai or Japanese cuisine. The texture and aroma might be slightly different but will still yield a good result.
The most common reason is insufficient soaking. The rice needs to be soaked for at least 4 hours, preferably longer, to absorb enough water to steam properly. Another reason could be letting too much steam escape during the cooking process.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The rice will become hard when cold. To reheat, sprinkle a little water over it and steam for 5-7 minutes or microwave in a covered dish until soft and hot.