Meal Prep · South Indian
Red Rice
Discover the robust, nutty flavor and healthful benefits of this traditional South Indian staple.
Ingredients
Tap to check offMethod
Step-by-step- Rinse the red rice thoroughly under cold running water until the water runs clear, then soak it in 2.5 cups of water for at least 30 minutes, or up to 2 hours for a softer texture.
- Transfer the soaked rice and its soaking water to a heavy-bottomed pot or pressure cooker; add salt and the optional coconut oil.
- For stovetop cooking: Bring the water to a rolling boil, then reduce the heat to the lowest setting, cover the pot tightly, and simmer for 35-40 minutes, or until all the water is absorbed and the rice is tender. Avoid lifting the lid during cooking.
- For pressure cooker cooking: Cook on high pressure for 15-20 minutes, then allow for a natural pressure release for 10-15 minutes before opening the lid.
- Once cooked, let the rice rest, covered, for an additional 10 minutes off the heat, then gently fluff with a fork before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 1 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled red rice in an airtight container to maintain freshness and prevent it from drying out.
Freezer Up to 3 months
Portion cooked and cooled rice into freezer-safe bags or containers, ensuring to remove as much air as possible before freezing.
Reheat Stovetop/Microwave
Sprinkle a tablespoon of water over the rice before reheating in the microwave for 1-2 minutes, or on the stovetop over low heat until warmed through and fluffy.
Chef’s Corner
- Soaking red rice is crucial for reducing cooking time and achieving a tender, less chewy texture; longer soaking results in softer grains.
- Adjust the water ratio slightly based on your preferred texture; for a firmer bite, use a 1:2 ratio, while 1:2.5 or 1:3 yields softer, stickier rice.
- Red rice pairs wonderfully with traditional South Indian curries, sambar, rasam, or can be used as a hearty, nutritious base for bowls and salads.
