Bora Saul
A staple from Assam, Bora Saul is a delightfully sticky and aromatic glutinous rice. This simple steamed preparation brings out its unique waxy texture, perfect for pairing with traditional Assamese curries, dals, or making sweet pithas.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Rinse and Soak the Rice (4+ hours)
- b.Place the Bora Saul rice in a large bowl. Rinse it under cold running water, gently swirling the grains with your hand, 4-5 times or until the water runs clear.
- c.Add enough fresh, cold water to cover the rice by at least 3 inches.
- d.Let the rice soak for a minimum of 4 hours, or preferably overnight for the best texture. This step is crucial and cannot be skipped.
- 2
Step 2
- a.Prepare for Steaming (5 minutes)
- b.Drain the soaked rice completely using a fine-mesh sieve. Let it sit in the sieve for 5-10 minutes to allow all excess water to drip away.
- c.Transfer the drained rice to a bowl and gently mix in the salt.
- d.Line a steamer basket with a damp muslin cloth, cheesecloth, or a clean banana leaf, allowing the edges to overhang.
- e.Spread the salted rice evenly over the cloth in the basket. Do not pack it down.
- 3
Step 3
- a.Steam the Rice (20-25 minutes)
- b.Fill the bottom of a steamer pot with 2-3 inches of water and bring it to a rolling boil over high heat.
- c.Once boiling, reduce the heat to medium-high. Place the steamer basket with the rice over the pot. Ensure the water level is below the basket.
- d.Fold the overhanging cloth over the rice to cover it completely. Place a tight-fitting lid on the steamer.
- e.Steam for 20-25 minutes. The rice is cooked when the grains are tender, translucent, and sticky.
- 4
Step 4
- a.Rest and Serve (5 minutes)
- b.Turn off the heat and let the rice rest in the covered steamer for 5 minutes. This allows the moisture to distribute evenly.
- c.Carefully remove the steamer basket. Use the cloth overhangs to lift the cooked rice out and transfer it to a serving dish.
- d.Serve hot with your favorite Assamese curry, dal, or pitika (mashed vegetables).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Proper soaking is the most important step for perfect Bora Saul. Soaking overnight yields the softest, stickiest results.
- 2Using a banana leaf to line the steamer not only prevents sticking but also imparts a subtle, pleasant aroma to the rice.
- 3To check for doneness, carefully take a few grains and press them. They should be soft and sticky all the way through with no hard, white center.
- 4Avoid opening the lid frequently during steaming, as this releases the steam and can result in unevenly cooked rice.
- 5For a richer flavor, you can drizzle a teaspoon of melted ghee over the hot rice before serving.
Adapt it for your goals.
Sweet Version (Jolpan)
For a traditional Assamese breakfast, serve the hot steamed Bora Saul with a side of jaggery (gur), fresh cream (malai), or curd (doi), and grated coconut.
With Coconut MilkWith Coconut Milk
For a creamier texture, you can soak the rice in a mixture of half water and half thin coconut milk.
Why this is on our healthy list.
Provides Sustained Energy
Rich in complex carbohydrates, Bora Saul offers a steady release of energy, making it a fulfilling part of any meal.
Naturally Gluten-Free
This rice is an excellent and safe grain option for individuals with celiac disease or gluten sensitivity.
Gentle on Digestion
The soft, steamed, and sticky texture of Bora Saul can be easy to digest, making it a comforting food.
Frequently asked questions
One serving of Bora Saul, which is approximately 1 cup of cooked rice, contains about 275 calories. This is primarily from carbohydrates, which provide energy.