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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.
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.
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.
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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.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 443.44 calories per serving with 5.23g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Use date palm jaggery which is less processed. Serve with a side of fresh fruits like banana or mango for added nutrients.
If short on time, soak the rice in hot water for 1-2 hours. The texture will be slightly less tender but still enjoyable.
Mix the crumbled jaggery and grated coconut directly into the hot rice to create sweet, sticky rice balls that are fun and easy for kids to eat.