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| Rice shorn of water. |
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| Rice cooking. |
-Brian Mendonca
In Goa one always looks forward to a plate of rice in the afternoon. After relishing delicious thalis for lunch at restaurants like Tukaram at Karaswado; Kokum Curry in Panjim; and Aangan at Mala there is something to be said for eating your own fish curry and rice with the family at home.
Here is how one can cook one's own rice as told by Queenie Mendonca.
-Take a measure of rice (one small tumbler)
-Wash the rice in a sieve in the sink.
-Put the washed rice in a cooking vessel.
-Add water, three times the quantity of rice.
-Put a teaspoon of salt to taste.
-Let it soak for 15 minutes.
-Start cooking the rice. Put the vessel on full flame.
-Wait for the rice to boil and froth.
-Lower the flame to simmer.
-Wait for the water to dry. Check with spatula. Do not stir the rice.
-When the water has dried close the vessel.
- Let the flame be on for a few minutes then switch it off.
The entire exercise lasts for about 30 minutes. If you start by 1 in the afternoon you are usually done by 2 p.m.
We usually use Ambe mohar rice sourced from Bhagat stores at Panjim.
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Pix taken by Brian Mendonca on 26 November 2024. Updated 29/11/24.
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