This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !
This rice is traditionally cooked by boiling lots of water and when the water starts to boil, grains are added and cooked, in low-medium flame, with lid partially covered, till it turns soft and the rest of the water is drained out. The easiest and less time consuming method to cook this rice is by the pressure-cooking method. Firstly, wash the rice thoroughly in running cold water and drain the excess water. Add the grains to the pressure cooker and pour 3 cups of water for 1 cup of rice and pressure cook, in medium heat, till it is fully cooked and soft enough. It generally takes 3-5 whistles, depending on the variety/brand of the rice and the cooker. Alternatively you can add more than 3 cups of water and once the rice is cooked, drain out the excess water to reduce the starch amount.
Check out Kanji with Rosematta rice.