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EKATA Ukade Rice (Ukda Tandul, Parboiled Rice), Pack of 1000 gm
Ukade rice (ukda tandul) in a 1 kg pack, from Sindhudurg district, sold under the EKATA brand.
What it is
Ukda tandul is parboiled rice. Before milling, the paddy is soaked, steamed or boiled, and dried again. That gives the grain a firmer, slightly translucent look and a faint earthy taste, and it holds its shape through long cooking. In Malvani and wider Konkan homes it's the rice for pej (a thin rice kanji), and it's eaten with fish curry and solkadhi.
How to cook it
Ukda rice needs more time and water than white rice. Rinse, soak for at least an hour, and use about 1 cup of rice to 3 cups of water. In a pressure cooker, allow a few extra whistles compared with white rice. For pej, use much more water and simmer until the grains are soft and the water turns milky.
Storage
Store in an airtight container in a cool, dry place, away from moisture.
- SHG Name: Janhavi Gaonkar
- Brand Name: Ekata