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A simple, everyday staple from Odisha, Usuna Arna is perfectly cooked parboiled rice. It's the comforting foundation for classic Odia meals like dalma, santula, and various curries, loved for its distinct texture and nutty flavor.
For 4 servings
Rinse and Soak the Rice
Boil the Rice
Simmer Until Cooked
A simple, everyday staple from Odisha, Usuna Arna is perfectly cooked parboiled rice. It's the comforting foundation for classic Odia meals like dalma, santula, and various curries, loved for its distinct texture and nutty flavor.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 247.67 calories per serving with 5.2g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Drain and Steam
Serve
For a fragrant version, add 1 bay leaf, 2-3 green cardamoms, and 2 cloves to the water while boiling the rice. Remove the whole spices before serving.
Add 1/4 teaspoon of turmeric powder to the boiling water for a beautiful yellow color and added anti-inflammatory benefits.
Parboiled rice has a lower glycemic index compared to regular white rice, which means it causes a slower, more gradual rise in blood sugar levels, making it a better choice for individuals managing diabetes.
The unique parboiling process forces nutrients from the bran and germ into the endosperm. This results in higher retention of B-vitamins like thiamine and niacin, which are essential for energy metabolism.
Parboiled rice contains a higher amount of resistant starch, which acts as a prebiotic. It feeds the beneficial bacteria in your gut, promoting a healthy digestive system.
Usuna Arna is the Odia term for cooked parboiled rice. It's a staple food in Odisha and many parts of Eastern India, prepared by boiling the rice in excess water and then draining it.
Yes, it is generally considered healthier than regular white rice. The parboiling process helps to retain more B-vitamins and minerals from the bran. It also has a lower glycemic index, making it a better option for blood sugar management.
One serving of Usuna Arna, which is approximately 1 cup of cooked rice (225g), contains about 270-290 calories, primarily from carbohydrates.
Soaking allows the hard grains of parboiled rice to absorb water, which helps them cook faster and more evenly. It results in a softer, fluffier texture and prevents the grains from being tough or chewy.
While you can cook parboiled rice in a pressure cooker (usually with a 1:2 rice-to-water ratio), the traditional open-pot method described here is preferred for Usuna Arna. It allows the excess starch to be drained away, resulting in the characteristic texture of the dish.
'Peja' or 'Toraani' is the nutritious, starchy water drained after cooking the rice. It is perfectly safe and traditionally consumed as a nourishing drink, often with a pinch of salt. It's rich in vitamins and is considered very hydrating.
This recipe goes great with these complete meals
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
