Steamed Rice (Chaval Bafela)
This traditional Gujarati method for preparing rice yields perfectly fluffy, separate grains cooked through a precise absorption technique. By carefully adjusting the water ratio based on the age of the rice and finishing with a gentle steam over low heat, the grains develop a tender texture without becoming mushy or sticky. A final touch of ghee adds a subtle richness and aroma, making this simple staple a comforting foundation for any meal.
Ingredients
- 2 cups Rice (Basmati or long-grain) (Originally '1 seer'. Scaled to modern family portion.)
- 3 cups Water (Use 3 cups for new rice (1:1.5 ratio) or 4 cups for old rice (1:2 ratio).)
- 1 teaspoon Salt (Adjust to taste.)
- 1 tablespoon Ghee (Originally '1 small heaped spoon'.)
Instructions
- 1Pick through the rice to remove any debris. Wash the rice gently in a tinned vessel or heavy-bottomed pot.
- 2Add the cold water to the pot with the rice. Use 1.5 times the amount of water for new rice, or 2 times the amount for old rice. Add the salt and place the pot on the stove over medium-high heat. When the water begins to boil and bubble, stir gently with a spoon to ensure the rice does not clump together.
- 3Once the water has been largely absorbed and the rice is cooked, gently fluff the rice from bottom to top using the handle of the spoon. Remove the pot from the direct flame and place it on very low heat (or hot coals/embers) to steam. Let it sit for 8 to 10 minutes.
- 4Check a grain of rice by pressing it; if it feels hard, sprinkle a small amount of water over the top and continue to steam on low heat until soft, being careful not to let the bottom burn. Finally, stir in the ghee before serving.