Bora Rice/Glutinous Rice - Red Sticky Rice - 500 g
If you're planning to indulge in Assamese cuisine, it wouldn't be complete with Bora Saul or sticky glutinous rice. Rice being a staple and a source of income, it is no surprise that they have taken to mastering the art of cooking this lovely bora red sticky rice. Bora saul is a variety of glutinous rice found in Assam. Like all types of rice, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin). It has an important role in Assamese traditional occasions like Bihu and is used in Jolpan (snacks) and Pitha (rice cake or pancake). Soaked and ground bora saul is used in preparing Pitha. Boiled bora saul is served as Jolpan with curd or milk, jaggery or sugar. Organic and healthy, you can use this red sticky glutinous rice to make your sweet or savoury dishes. Made in Assam
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Weight: 500 g
STICK(y) WITH HEALTH
* Sticky rice or glutinous rice contributes to a high-fiber diet, which lowers your risk of heart disease. * Serves as a good source of selenium, a beneficial mineral. It offers antioxidant protection for your tissues, shielding your cells from damage caused by free radicals. * A good source for manganese. You need manganese for a healthy metabolism, it helps you process carbohydrates, proteins and cholesterol. * Each cup of sticky rice contains 7 percent of your daily vitamin B-5 intake requirements, and also provides you with 9 percent of your daily recommended copper intake.
USAGE IN ASSAMESE CUISINE
Sticky rice or glutinous rice also called bora saul is the core component of Assamese sweets, snacks and breakfast. They are widely used in every kind of traditional sweets of Assam which are very different from traditional sweets of India of which basic component is milk. Such traditional sweets in Assam are Pitha (Narikolor pitha, Til pitha, Ghila pitha, Tel pitha, Kettle pitha, etc.). Also, its powder form is used as breakfast or other light meal directly with milk. They are called Pitha guri (If powder was done without frying the rice, by just crushing it after soaking) or Handoh guri (If rice is dry fried first, and then crushed). The soaked rice is also cooked with no added water inside a special kind of bamboo (called sunga saul bnaah). This meal is called sunga saul. During religious ceremonies, Assamese people make Mithoi (Kesa mithoi and Poka mithoi) using Gnud with it. Sometimes Bhog, Payakh and Khir are also made from it using milk and sugar with it. Different Assamese communities make rice beer from it which is preferred more than other rice, as it is sweeter and more alcoholic. They also offer this beer to their gods and ancestors (demi-gods). Rice cooked with it is also taken directly as lunch or dinner on rare occasions.
A SIMPLE RECIPE Bora Chaulor Payas (Sticky Rice Payas)
* Milk : 2 ½ litre
* Sticky rice : 50 gms
* Ghee : 3 tbsps
* Bay leaves : 2
* Cardamom: 4
* Jaggery : 100 gms Directions
* Soak the sticky rice for an hour.
Wash well and drain. * Spread on a plate to dry. * In a saucepan boil the milk. Simmer and reduce the milk to about 1 ½ litre.. * In a pan heat oil. Caramelize sugar. * Add bay leaves, cardamom and the soft rice. * Stir upon medium heat till the rice changes colour. * Add milk and stir. Keep the fire to minimum. * When the payas thickens add jaggery. * Stir. When done remove from fire. * Chill Bora Chaulor Payas and serve as the last course of a meal.