4 Unique Recipes Using Different Rice Varieties

Rice is one of the most highly consumed staple ingredients in India. Combined with gravies, vegetables, curries, curd or even on its own, no meal is complete without rice! It satiates the Indian soul and stomach! 

Whether cooked in a rice cooker, steamed, fried or any other way, rice consumption is high! Often, rice bears the brunt of being called a cause for weight gain, but of course, it is far from the truth. When consumed in moderation, rice will not cause weight gain. 

One of the most exciting factors about rice is the wide range of varieties available. Each variety of rice has its unique taste, aroma and consistency. Right from how they look, how they are to be cooked, what accompaniments go best with the rice vary in their unique way. These varieties vary according to the diverse natural conditions of the land. But are now often easily accessible even in areas where they do not grow locally. 

Most families have certain rice varieties that are the family favourite or staple, but trying different rice varieties is a good way to experiment especially in exciting and unique recipes. So here are a few unique recipes that are best when prepared in different varieties of rice. 

Brown Rice Salad

Brown rice has several health benefits, it is gluten-free, contains anti-oxidants and also helps in weight management as well as diabetes. It is also heart-healthy and good to eat. Enjoy it as a salad that elevates the flavour profile of brown rice. 

  • Total Time: 40 minutes
  • Serves: 6 people


  • 3 cups cooked brown rice (steamed)
  • ¾ cup diced tomatoes
  • ½ cup diced cucumbers
  • ½ finely chopped onion
  • 3 cups fresh arugula/rocket leaves
  • ¼ cup fresh coriander 
  • ¼ cup dill leaves 
  • 1/3 cup black olives 
  • ½ cup crumbled paneer
  • ½ cup feta (optional)


  • 3 tbsp lemon juice
  • 5 tbsp olive oil
  • 1 minced garlic clove
  • ½ tsp Dijon mustard
  • Salt and pepper- to taste


  • Add the ingredients of the dressing to a cup and mix vigorously using a fork. Once a uniform emulsion is formed, keep it aside.  
  • Now in a large salad bowl, add the brown rice, tomatoes, cucumber, onions, coriander, dill leaves and arugula. Add salt and pepper and mix well. Now top it up with toppings of your choice like black olives, crumbled paneer, feta etc.
  • Finally, pour the salad dressing over it, and toss it gently. Serve fresh! 

Sigappu Arisi Payasam or Red Rice Kheer

Like most kheer or payasam recipes, this one also is made by cooking rice with milk. But using red rice gives it a definitive nutty flavour and also makes it more nutrient-dense. Red rice has a higher nutrient content and increased fibre as well. Try this kheer and relish the unique taste

  • Total Time: 50 minutes
  • Serves: 6 people


  • ½ cup red rice
  • 5 cup full-fat milk
  • ½ cup sugar (you can change according to your taste)
  • ½ tsp cardamom powder
  • 1/3 cup sliced mixed dry fruits (cashews, almonds and pistachios) 
  • 2 tsp raisins (optional)
  • ½ tbsp. roasted melon seeds


  • Wash and soak the red rice in water for a minimum of 30 minutes. Take a thick bottom kadhai, add 2 cups of milk and heat it, add the soaked rice into the milk. On a slow flame allow the rice to simmer until it is well cooked. 
  • The process may take longer as the cooking time for red rice is longer than the conventional rice.
  • Once the rice seems soft and cooked, add the remaining 3 cups of milk, along with sugar. On low flame keep stirring the kheer to prevent it from sticking to the bottom of the kadhai.
  • Continue until the kheer gets a thick and creamy consistency. Now add the cardamom powder and stir well. Finally, top it with dry fruits of choice and serve! 

Jasmine Rice with Thai Green Curry with Shrimp

Jasmine rice are beautiful long-grained rice that is popularly used in Asian cooking. This rice is the perfect companion for a delectable Thai Green Curry with Shrimp. Here is how you make it. 

  • Total Time: 20 minutes
  • Serves: 4 people


  • Jasmine Rice: 1 cup
  • Water: 1.5 cups
  • 1 cup shrimp (cleaned and deveined)
  • 1 tsp coconut oil
  • 1 medium onion thinly sliced
  • 4 cloves of garlic minced
  • Salt to taste
  • 2 ½ tsp green Thai curry paste
  • 1 cup fresh or canned coconut milk
  • 1 tsp sugar
  • 3-4 tsp fish sauce
  • 2 tbsp lemon juice
  • 2 thinly sliced green chillies
  • Thai basil leaves for garnishing


  • Soak the Jasmine rice for about 5-10 minutes after washing it. Once soaked, drain the excess water and add 1.5 cups of water to it. Transfer rice to a pan and cook on a slow flame with a lid. Cook for 10-12 minutes or until the water is completely absorbed and the rice becomes soft and fluffy. 
  • For the Thai green curry, take a skillet add some coconut oil to it and heat it. Now sauté some onions and garlic until it turns soft. Add the Thai green curry paste along with coconut milk, salt, sugar, fish sauce and lime juice. Bring this mixture to a roaring boil. Adjust the consistency with water and add chilli flakes for spice if needed. 
  • Once the curry is completely cooked, add the cleaned shrimp to it and boil some more until the shrimp are perfectly cooked. 
  • Garnish with slit green chillies and Thai Basil. 
  • Serve this Thai green curry with steaming hot and fragrant Jasmine rice as a perfect comfort food. 

Chicken Yakhni Pulao with Mogra Rice

Mongra rice is basically broken basmati rice. It is a special rice because of its distinct aroma and delicious taste that is perfectly used in daily cooking. Whether you wish to make a pulao, fried rice or even khichadi mogra rice is sure to bring the comfort you are looking for. Try this mouth-watering Kashmiri recipe that tastes divine using mogra rice. 

  • Total Time: 60 minutes
  • Serves: 6 people


  • 2 cups mogra rice soaked in water
  • 500 gms chicken chopped into small pieces
  • 1 medium onion (chopped roughly)
  • 2 black cardamoms
  • ½ tsp peppercorns
  • ½ tsp cloves 
  • 1-inch cinnamon stick
  • 1 bay leaf
  • ½ nutmeg powder
  • ½ tsp mace powder
  • 6-7 cloves of garlic
  • 2-inch ginger
  • 1 tsp whole coriander seeds
  • 1 tsp cumin seeds
  • 4 cups water
  • 1 thinly sliced onions 
  • 2 tsp ginger garlic paste
  • 1 small tomato chopped
  • ½ cup thick yoghurt
  • ½ tsp red chilli powder
  • ½ coriander powder
  • 1 tsp garam masala 
  • 2 whole green cardamoms
  • 2 tsp fennel seeds
  • ½ desi ghee


  • Start by preparing a potli, using a clean muslin cloth. To the cloth add the chopped onions, garlic, and whole spices along with nutmeg powder and mace powder and tie it tightly. Take a large pot add water to it and boil. To the boiling water, add the potli prepared earlier and salt, now add the chopped chicken pieces and boil until the chicken is perfectly cooked. 
  • Once boiled, remove the potli, and retain the water with chicken aside, this is yakhni. 
  • Now take a thick pan and melt some ghee in it. Fry the sliced onions until golden, remove a small quantity for use later. In the remaining onions, add cumin seeds, tomatoes, ginger garlic paste, red chilli powder, coriander powder, garam masala and stir well. 
  • Now add some whisked curd, whole green cardamoms, and fennel seeds. Cook until the tomatoes are soft and mushy and the raw smell has worn off. Now add the chicken pieces that were boiled earlier and allow them to infuse the flavours for 2-3 minutes. 
  • Now take this entire masala and add it to the water in which the chicken was boiled earlier (yakhni). Now add the soaked mogra rice and allow it to boil for 3-4 minutes uncovered on high flame. 
  • Now sprinkle the fried onions that were saved from earlier, and also spread some ghee over it. Cover with a lid and seal using wheat dough, to retain the flavours of the pulao. Lower the flame and cook on low flame for 10-15 minutes or until the rice is perfectly cooked and fluffy. 
  • Serve this appetizing yakhni pulao while hot with a cool raita.

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