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Ramajeyam Rice

+91 9244201221 it@ramajeyamrice.com +91 92442 01221 / +91 93601 55555

Cooking Method

A Culinary Guide:
Cooking Ramajeyam Rice to Perfection

Boiled Rice

Preparation

  • Measure 250 grams of Ramajeyam Boiled Rice.
  • Rinse thoroughly under cold water 2-3 times to remove excess starch.
  • Soak the rice in water for 20 minutes to soften the grains for even cooking.

Serving Suggestions

  • Serve the perfectly cooked boiled rice with curries, vegetables, or as part of other dishes.
  • Boiled rice is ideal for making fluffy, light meals that complement a variety of sauces and spices.

Open Pan

  • Fill a large vessel with water and bring it to a boil.
  • Gently add the soaked and cleaned rice to the boiling water.
  • Boil the rice for 22 to 25 minutes. Adjust the time depending on how tender you prefer the rice.
  • Once cooked, drain the rice through a sieve and serve hot.
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Pressure Cooker

  • Place 250 grams of rice in the pressure cooker and add 1.25 litres of water (a 1:2.5 ratio)
  • Close the lid and cook on high heat until you hear 3 whistles.
  • Turn off the heat and allow the pressure to release naturally for 10-15 minutes
  • Once the pressure is released, open the lid and fluff the rice with a fork.
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Electric Rice Cooker

  • Add 250 grams of rice to the electric cooker along with 1.25 liters of water.
  • Turn on the cooker and set it to cook, which will take about 33 to 35 minutes.
  • Once cooking is complete, let the rice sit for a few minutes, then fluff and serve.
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Raw Rice

Preparation

  • Measure 250g of Ramajeyam Raw Rice
  • Rinse thoroughly 2-3 times to clean.

Cooking Tips

  • Ensure rice is thoroughly rinsed to remove excess starch, which can affect the texture.
  • For fluffier rice, let it sit for a few minutes after cooking before fluffing with a fork.

Open Pan

  • Fill a large pot with water and bring to a boil.
  • Gently add the rinsed rice to the boiling water.
  • Boil the rice for 18-20 minutes, depending on your preference for firmness. Stir occasionally to prevent sticking.
Watch Video

Pressure Cooker

  • Use a water-to-rice ratio of 2:1.
  • Combine the water and rice in the pressure cooker.
  • Secure the lid and cook on high heat until you hear three whistles.
  • Remove from heat and allow the pressure to release naturally for 10-15 minutes before opening.
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Electric Rice Cooker

  • Use the same 2:1 water-to-rice ratio.
  • Place rice and water into the electric cooker.
  • Set to cook; it typically takes 20-22 minutes for the rice to cook perfectly.
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Exploring the Distinct Worlds of Raw and Boiled Rice in Indian Cuisine

Each type caters to different culinary needs, enhancing recipes with their distinct characteristics.
Raw rice is unaltered after harvest, preserving its natural texture and flavour often preferred for its distinct, separate grains, is perfect for dishes like pilafs and biriyanis.
Boiled rice is pre-cooked and dried, offers quicker cooking times and valued for its digestibility and softer texture. It is ideal for moist, sticky dishes like idli and dosa.

Essential Tips for Perfecting Ramajeyam's Raw and Boiled Rice

To preserve the nutrients and achieve the perfect texture of Ramajeyam’s Raw Rice and Boiled Rice, consider these tips

Rinsing

Always rinse rice thoroughly until the water runs clear to remove excess starch, which can make the rice gummy.

Water Ratio

Use the correct water-to-rice ratio for cooking. For boiled rice, a little more water is needed than for raw rice to achieve a softer texture.

Cooking Method

For raw rice, use a light simmer instead of a vigorous boil to preserve the integrity of the grain.
For boiled rice, ensure it is cooked fully but not overcooked, which can lead to nutrient loss.

Resting

Let the rice sit covered for 5-10 minutes after cooking. This allows it to absorb any residual steam and heat, enhancing the texture without additional cooking.

Avoid Reheating

Reheating can degrade the quality of the rice. Cook only as much as needed to avoid leftovers or plan dishes that use cold rice, like salads.

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