Rice is the most important food crop of the developing world and the staple food of more than half of the world’s population. Rich in nutrients and vitamins and minerals, it an excellent source of complex carbohydrates. Nine out of every ten people in the world who eat rice are Asian. (Online Source of Information: ricepedia.org)
For me, kolam rice is the everyday substitute of basmati rice because it has a smooth texture and does not have any preservatives, and kolam rice is relatively low in price to basmati rice (a variety of long, slender-grained aromatic rice); because rice being a staple food for me, the price factor along with the quality of rice are the prerequisites for considering it for daily use.
Apart from consuming kolam rice plain-cooked,
For plain-còoked rice: Pour the rice in a thick bottom handi or saucepan; rinse the rice for 3 or more times, then immerse rice in water – filled almost up to the utensil’s brim, add a tsp. of salt, keep the rice for cooking in medium heat, when a thick layer of cooked rice floats on top – switch-off the stove, and completely drain the water, reheat the cooked rice at low-heat for about 1 second, and cover the utensil for few minutes
Many times I use this rice for making delicious pulao,
Here are recipes from MASALAHEALTH.COM in which kolam rice is used for making pulao, instead of basmati rice, because of its rich texture:
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