Cooking Rice in a Pot/How to Cook Rice without Pressure Cooker or Rice Cooker/Cooking Rice – The Healthy Way/Sadham Vadippadhu Eppadi –Sadham Seivadhu Eppadi

Today, I am going to share a very basic recipe of how to cook rice in a pot. In those days, even when I was a small girl “vaditha Sadham”/Rice cooked in pot was very common in all the households. But later on, the popularity and convenience of the pressure cooker, has changed every bodies lives. So, it’s become very common to make rice in pressure cooker and electric cooker. Vaditha Sadham is healthy when compared to the pressure cooked rice, because we are draining out the excess starch from the rice. This is a very basic way of making rice, so I thought of sharing with you all. Do check out the recipe with step by step photos and post your comments here.

Here’s how to make Vaditha Sadahm with step by step photos…

Ingredeints

Rice	1 cup
Water	7-8 cups [more than half the rice pot]
Salt	As needed [optional]

Things Needed: Rice Pot, Vadi Thattu[Plate with holes to drain the water], another vessel in which water has to be drained

Preparation time: less than 5 minutes

Cooking time: about 20-25 minutes

Serves: 2

Author: Priya Anandakumar

Method

Wash the rice thoroughly in water and soak for about 30 minutes. Soaking the rice completely depends on the type of rice you are using.

I use parboiled rice[old rice]/puzhungal arisi, so I soak it for 30 minutes. If you are using new rice, it will cook really fast so don’t soak for 30 minutes, just wash the rice and cook.

Fill the rice pot with drinking water [more than half], keep it on the stove and start boiling it.

When the water comes to rolling boil, add the soaked and  washed rice to the boiling water.

At this stage, you can add salt. Adding salt is totally optional, I prefer to add sea salt when cooking the rice for added taste, but you can skip it.

Let it boil well, at one point the water will rise up and will start to come out of the pot, at this stage, use a ladle and stir well and reduce the flame. If you feel the amount of water is more, you can reduce little water with ladle.

Let the rice cook for about 15 minutes, check in between if the rice is cooked. The below pic shows the rice is yet to be cooked.

The rice will look soft and when put in between fingers will mash easily. This shows the rice is cooked thoroughly.

Now switch off the stove, place the vadi thattu[plat with holes] on the rice pot.

Slowly, using a cloth lift the pot and place it on another pot as shown in the photo to drain the water.

Let all the water drain for about 12-15 minutes. I let it stay until I finish the rest of the cooking.

Lift the pot, open the plate and check the beautifully cooked rice.

Now the rice is ready to be served. Serve with any Kuzhambu, sambar or kurma varieties.

Thank you all for visiting my space, please come back again for more interesting and tempting recipes from my kitchen.

Suggestions:

Use only vadi thattu for draining the water. If you use the regular plate, the water will stay at the bottom of the pot.

When you are using new rice or raw rice, do not soak the rice.

When draining the water be careful not to burn your hands as the kanji will be very hot. Buy the rice pot and drain vessel in such a way they fit in exactly. If you are not able to fit in exactly use small glass/tumbler to adjust so that the pot does not fall out.

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Have a great day and enjoy.

Until then I am signing off…