thanks in advance.

Hi Divya, I’m not sure if both are one and the same. I’ve heard about roematta rice in Kerala and one of my friend used to tell that it takes about 12-15 whistles to cook.

I have started trying brown rice recently. I made Pongal using it but it din’t turn out well. There are lot of brown rice varities in the market. I am using a short grain (kind of round) variety from wholefoodsmarket (bulk section). Which variety do you using for making your recipes?

Jayanthi, until recently I had been using only long grain brown rice. The brown rice pongal and brown rice bisibele bath were prepared using long grain rice. Recently I started using short grain and I also found that the water ratio I had used for long grain did not work for this. I had to try a couple of times before finding the correct ratio. Short grain rice (at least the brand I’m using) needs only 1 and 1/4 cup water for 1 cup rice, as against 2 and 1/2 cups for long grain rice. Also soaking the rice overnight and cooking it in hot water makes it better. Hope this helps.

It serves 2 people.

I guess 25-30 minutes from start to finish, but not sure.

This also came after a couple of trials. It did taste good too.

Now that you mention about soaking overnight to avoid cramps, that makes sense Bharti, because when I prepare dosa/adai with brown rice I do soak it overnight and I do not get any cramps.

Sweatha, follow Bharti’s comment and soak it as much as possible to avoid any cramps.

Thanks Uma.

Thanks Deesha. The credit for the stew goes to Vaishali.