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Fluffy, perfectly cooked white rice that forms the heart of every Bengali meal. This simple, essential recipe is the ideal canvas for flavorful dals, macher jhol, and kosha mangsho. Master this basic staple.
Rinse and Soak Rice (35 minutes)
Boil Water (3 minutes)
Cook the Rice (15 minutes)
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Fluffy, perfectly cooked white rice that forms the heart of every Bengali meal. This simple, essential recipe is the ideal canvas for flavorful dals, macher jhol, and kosha mangsho. Master this basic staple.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 268.5 calories per serving with 4.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Rest and Fluff (10 minutes)
Serve
Add 1-2 green cardamoms and 2-3 cloves to the boiling water for a subtly fragrant rice.
Stir in 1 teaspoon of ghee after fluffing the rice for a richer flavor and aroma.
Squeeze the juice of half a lemon over the cooked rice and fluff gently for a tangy twist.
As a simple carbohydrate, white rice is quickly converted into energy by the body, making it an excellent fuel source for daily activities.
White rice is low in fiber and fat, making it gentle on the digestive system. It is often recommended during digestive distress or recovery from illness.
Rice is a naturally gluten-free grain, making it a safe and essential staple for individuals with celiac disease or gluten sensitivity.
One serving of Shada Bhaat (approximately 1 cup cooked) contains about 205-220 calories, primarily from carbohydrates.
Shada Bhaat, or white rice, is a good source of energy and is easily digestible. While it has less fiber than brown rice, it's a staple food that can be part of a healthy, balanced diet when paired with nutrient-rich dals, vegetables, and proteins.
Yes, you can use Basmati rice. However, the water-to-rice ratio might need slight adjustment. For Basmati, a 1:1.75 ratio (rice to water) often works well. The cooking time may also be slightly different, so check for doneness after 12 minutes.
Sticky rice is usually caused by too much water, not rinsing the rice enough to remove excess surface starch, or stirring the rice during cooking. Ensure you use the correct ratio and avoid lifting the lid or stirring while it simmers.
Cool the rice quickly and store it in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a tablespoon of water over the rice and microwave it, covered, for 1-2 minutes, or steam it on the stovetop until hot.