Ingredients (Buy locally grown organic ingredients, if possible)
1 cup white rice, raw
5 cups water, room temperature
1. Rinse and soak rice for 2 hours. Drain the water and keep rice aside.
2. Place a large pot over medium heat and add drained rice to it. Sauté rice for 2 minutes.
3. Add water and stir once to prevent rice sticking to the bottom. Bring it to a boil and let simmer without lid on low heat for 30-40 minutes.
4. When the pot contents begin to boil, white foam develops on the surface of the water, skim it away with a large spoon and discard. Once rice is thoroughly cooked, turn off the heat and let it stand for 10 minutes. Discard any remaining water. Transfer rice to individual serving bowls and enjoy it warm with slow-cooked whole mung bean dal.
Always use rice that is at least one-year old. Slow-cooked odana rice is highly nourishing and very easy to digest.
Recipe inspired by Shubham Ayurveda Classical Classroom
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