Cuisine: Mizoram
Category: Lunch
Prep: 5 min
Cook: 20 min
Serves: 4
Difficulty: Easy
🌿 Vegetarian
Simply steamed white rice prepared communally — the daily staple of Mizoram that is the foundation and centrepiece of every Mizo meal.
Ingredients
- 2 cups long-grain white rice — washed until clear
- 3.5 cups water
- 1/2 tsp salt
Method
- Wash the rice in cold water 3 to 4 times until the water runs mostly clear. Drain.
- Place washed rice in a heavy pot with a tight-fitting lid.
- Add 3.5 cups cold water and 1/2 tsp salt.
- Bring to a boil on medium-high heat. Stir once.
- Reduce to the absolute lowest heat.
- Cover tightly. Cook for 18 to 20 minutes without lifting the lid — the trapped steam is what cooks the rice evenly.
- Turn off heat. Rest the covered pot for 5 minutes.
- Fluff gently with a fork from the edges inward.
- The rice should be perfectly cooked — each grain separate and fluffy, with no stickiness from overcooking and no rawness from undercooking.
- Serve as the base of every Mizo meal.