Tripura Bangui Aroi Rice Bamboo Scented Ceremonial Traditional

Method

1. 1

   If cooking in a bamboo tube (traditional method): use a fresh green bamboo section about 5 cm in diameter and 30 cm long, sealed at one natural joint.

2. 2

   Wash rice and pour into the tube. Add water and salt.

3. 3

   Seal the open end with a banana leaf plug. Roast the sealed tube over a wood fire or gas flame for 25 to 30 minutes, turning regularly every 5 minutes, until the rice inside is fully cooked. Split the bamboo lengthwise to reveal the cooked rice — it will have absorbed a subtle woody, clean bamboo fragrance.

4. 4

   If cooking in a regular pot: wash rice in cold water until mostly clear.

5. 5

   Place in a pot with 2.5 cups water and salt.

6. 6

   Bring to a boil. Stir once. Reduce to the lowest possible heat. Cover tightly and cook 15 minutes without lifting the lid. Turn off heat. Rest covered 5 minutes. Fluff gently.

7. 7

   In Tripuri tradition rice is the centre of every meal — it is served first and all other preparations are arranged around it.

8. 8

   The rice should be slightly soft and have some natural stickiness from the short-grain variety.

9. 9

   Serve on banana leaves or plates with berma chutney, mosdeng condiment and boiled greens.