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Ukda Rice, also known as Parboiled Red Rice, is a cherished staple in South Indian cuisine. This wholesome rice is celebrated for its distinct reddish-brown bran, nutty flavor, and slightly chewy yet fluffy texture. It's a nutritious alternative to white rice and serves as the perfect canvas for flavorful curries, sambar, and rasam.
Wash and Soak the Rice (2-4 hours inactive time)
Pressure Cook (Approx. 20 minutes)
Natural Pressure Release and Rest (10-15 minutes)
Ukda Rice, also known as Parboiled Red Rice, is a cherished staple in South Indian cuisine. This wholesome rice is celebrated for its distinct reddish-brown bran, nutty flavor, and slightly chewy yet fluffy texture. It's a nutritious alternative to white rice and serves as the perfect canvas for flavorful curries, sambar, and rasam.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 256.66 calories per serving with 5.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Fluff and Serve
Add a bay leaf and 2-3 green cardamom pods to the pressure cooker along with the rice for a subtly fragrant version.
If you don't have a pressure cooker, cook the soaked rice in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain excess water and let it steam for 5 minutes before fluffing.
The bran layer on Ukda rice is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Compared to white rice, parboiled red rice has a lower glycemic index, meaning it releases sugar into the bloodstream more slowly. This makes it a more suitable choice for managing blood sugar levels.
The parboiling process helps drive nutrients from the bran into the grain itself. It is a good source of essential minerals like magnesium and selenium, as well as B vitamins like B1 and B6.
Ukda Rice, also known as Parboiled Red Rice or Matta Rice, is a variety of rice where the paddy is steamed before milling. This process helps retain the bran and its nutrients, giving the rice its characteristic reddish color and higher nutritional value compared to white rice.
Yes, Ukda Rice is considered very healthy. It is rich in fiber, magnesium, and B vitamins. The parboiling process helps retain more nutrients. Its lower glycemic index makes it a better option for blood sugar management compared to polished white rice.
One serving of cooked Ukda Rice (approximately 1 cup or 250g) contains around 280-320 calories, primarily from complex carbohydrates. The exact number can vary based on the specific brand of rice.
Ukda rice has a thick bran layer which makes it harder than white rice. Soaking softens this layer, reduces cooking time, and ensures that the grains cook evenly and become tender and fluffy. Skipping this step will result in hard, chewy rice.
Absolutely. For an Instant Pot, use the same 1:2 rice-to-water ratio. Cook on high pressure for 12 minutes, followed by a full natural pressure release (NPR), which takes about 15-20 minutes.
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