29 September 2019

Red Rice Pongal

Day 1 of Navratri and it's time to bring out the creativity in Bhog. Red rice gets its hue from a compound called Anthocyanin. In its unhulled or semi-hulled forms, this rice is an excellent source of antioxidants, minerals and fibre. It has a low Glycemic index too.
For Pratham day, we made a Red Rice Pongal (It can be made risotto style too)
PS: Don't be stingy with ghee! :)


Red Rice - 1 cup
Milk - 1 cup
Water - 3 cups
Jaggery - 1.5 cups
Cashews, raisins - a few
Cardamom powder - 1/4 tsp
Ghee - 1/4 cup

1. Wash and pressure cook rice along with milk and water upto 6-7 whistles, so it's well done to a very soft consistency. Keep aside.

2. In a saucepan, add jaggery along with 2 tbsps water and stir on low heat till it dissolves. Filter the impurities first. Now transfer back to saucepan and stir on low till you you get a sticky consistency (no strings needed)

3. Mash the cooked rice and add the jaggery syrup to it. Stir on low -medium heat till it all comes together well.

4. Heat ghee in another wok, roast the dry nuts and keep aside.

5. Pour the heated ghee over the Pongal. Add cardamom powder and give a quick stir. Leave it covered for a while to allow flavours to soak in.

6. Serve hot garnished with ghee-roasted nuts.


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