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Discover the simple art of cooking Joha rice, a small-grained aromatic jewel from Assam. This naturally fragrant rice cooks up soft and fluffy, making it a perfect, delicate base for rich curries and simple dals. Its unique sweet aroma fills the kitchen as it cooks, promising a delightful meal.
For 4 servings
Rinse and Soak the Rice (Optional but Recommended)
Cook the Rice
Rest and Fluff
Discover the simple art of cooking Joha rice, a small-grained aromatic jewel from Assam. This naturally fragrant rice cooks up soft and fluffy, making it a perfect, delicate base for rich curries and simple dals. Its unique sweet aroma fills the kitchen as it cooks, promising a delightful meal.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 269.05 calories per serving with 5.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add a bay leaf, 2-3 green cardamom pods, or a small cinnamon stick to the water while cooking for a subtly spiced aroma.
After fluffing the rice, drizzle an extra teaspoon of melted ghee over the top for a richer, more traditional Assamese flavour.
For a creamy texture, replace 1 cup of water with 1 cup of thin coconut milk during the cooking process.
Joha rice is an excellent grain choice for individuals with celiac disease or gluten sensitivity, offering a safe and delicious carbohydrate source.
As a carbohydrate-rich food, Joha rice is easily converted into energy by the body, making it a great staple to fuel daily activities.
The soft, fluffy texture of cooked Joha rice is gentle on the digestive system, making it a suitable food during recovery from illness or for those with sensitive stomachs.
Joha rice is a unique variety of aromatic short-grain rice grown primarily in the state of Assam in Northeast India. It is prized for its delicate texture, beautiful aroma, and slightly sweet taste, which is often compared to basmati but is distinct in its own right.
Joha rice is a good source of carbohydrates for energy and is naturally gluten-free, making it suitable for those with gluten intolerance. Like other white rice, it is easy to digest. It should be consumed in moderation as part of a balanced diet that includes protein, fats, and fiber.
One serving of this Joha Rice recipe (approximately 1 cup, cooked) contains around 275-285 calories. This is primarily from the carbohydrates in the rice, with a small amount from the optional ghee.
Soaking is not mandatory, but it is highly recommended. Soaking for 15-20 minutes allows the grains to hydrate evenly, resulting in a fluffier texture and slightly reduced cooking time.
Yes. For a pressure cooker, use a 1:1.5 rice-to-water ratio and cook for 1 whistle on high heat, then let the pressure release naturally. For a rice cooker, use the same 1:2 ratio as the stovetop method and follow the manufacturer's instructions for white rice.
Sticky rice is usually caused by not rinsing the rice enough to remove excess surface starch. Mushy rice is typically a result of using too much water or overcooking. Ensure you measure your ingredients accurately and follow the resting time.
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