The rice used for a traditional Goan meal is the Goan par boiled rice. This par boiled rice is unpolished & has a reddish brown color & is also known as red rice. Goa rice is known as “Ukdem Tandul”. Ukdem means boiled & tandul means rice.
Par boiled rice is a common variety of rice that has been pre cooked with its husk before being dried again. It is less sticky & conserves more of the nutrients especially Thiamine in the grain when the rice is boiled & cooked. It is considered good for diabetics. This rice takes a long time to cook as compared to regular raw rice. Here is the recipe for Goan Boiled Rice to be enjoyed preferably with fish or prawn curry…
Ingredients for Goan Boiled Rice :
- 3 cups Goan Par boiled Rice
- 2 tsps. Salt
- Sufficient water for boiling
Pick, winnow & wash the rice about 3 to 4 times.
Soak the rice for about 30 mins.
Boil about 3 litres of water.
When the water comes to a rolling boil add the rice, salt & stir.
Cook till the grains are soft. Test between your finger tips from time to time for doneness.
Drain the water completely through a sieve.
Serve the hot boiled rice with fish or prawn curry or any curry of your choice.
Tip: Remember it takes quite a while for the rice to cook.