Komol Saul

1. 1
   prep · ~20 min

   Wash and soak the komol saul rice.

   1.Take 2 cups komol saul rice in a mixing bowl.

   2.Rinse gently with water 2-3 times until water runs mostly clear.

   3.Drain the rinsing water completely.

   4.Pour 4 cups fresh room-temperature water over the washed rice and let it soak for 15-20 minutes.

   TIPDo not use hot water — room temperature is perfect for softening komol saul.
2. 2
   prep · ~2 min

   Drain the softened rice.

   1.After 15-20 minutes, check the rice grains — they should feel soft when pressed between fingers.

   2.Pour the rice and water through a strainer and let all water drain away completely.

   3.Transfer the drained, softened rice into individual serving bowls.

   TIPDrain well — excess water will make the dish soggy when cream or curd is added.
3. 3
   mix · ~2 min

   Mix the sweetened cream or yogurt.

   In a small bowl, combine the fresh cream or curd with a pinch of salt and grated jaggery, adjusting jaggery quantity to your preferred sweetness. Whisk gently until jaggery dissolves.

   TIPIf using curd and jaggery together, add jaggery just before serving to prevent curd from turning watery.
4. 4
   assemble · ~3 min

   Assemble the komol saul bowls.

   1.Place a generous spoonful of drained soft rice into each katori.

   2.Pour 2-3 tablespoons of the cream-jaggery mixture or plain curd over the rice.

   3.Top with sliced banana pieces.

   4.Drizzle a little extra grated jaggery on top if you like it sweeter.

   TIPKomol saul is best assembled just before eating so the rice retains its distinct softened texture.
5. 5
   serve

   Serve immediately at room temperature.

   Komol saul is traditionally enjoyed as a light breakfast or a refreshing afternoon snack in Assam. No reheating or cooking needed — just the pure, nutty flavour of softened raw rice with creamy accompaniments.

   TIPThis dish cannot be stored once assembled. Soak only what you'll eat in one sitting.

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