Bora Saulor Logot Jolpan
A quintessential Assamese breakfast, this Jolpan features steamed, chewy sticky rice (Bora Saul) served with a delightful trio of thick curd (Doi), sweet jaggery (Gur), and rich fresh cream (Malai). It's a simple, soulful, and comforting meal that reflects the rustic charm of Assamese cuisine.
For 4 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Take the Bora Saul rice in a large bowl. Wash it under cool running water 4-5 times, gently rubbing the grains, until the water runs clear. This removes excess starch and prevents the rice from becoming overly gummy.
- c.Submerge the washed rice in at least 3-4 cups of fresh water. Let it soak for a minimum of 8 hours, or preferably overnight. This step is crucial for the rice to cook evenly and achieve its characteristic soft, chewy texture.
- d.After soaking, drain the rice completely using a fine-mesh sieve or colander. Shake it well to remove as much water as possible.
- 2
Step 2
- a.Steam the Rice
- b.Prepare a steamer. If you don't have one, you can place a colander over a pot of boiling water. Line the steamer basket or colander with a clean, damp muslin cloth or a banana leaf for an authentic aroma.
- c.Spread the drained, soaked rice evenly onto the cloth. Do not pack it down. Sprinkle the salt over the rice.
- d.Cover the steamer with a lid and steam over medium-high heat for 20-25 minutes.
- e.To check for doneness, take a few grains and press them between your fingers. They should be completely soft, translucent, and sticky. If not, steam for another 5 minutes.
- 3
Step 3
- a.Assemble and Serve
- b.Once the rice is cooked, turn off the heat. Let it sit for a minute before carefully transferring it to a serving bowl.
- c.Fluff the hot sticky rice gently with a fork or spoon.
- d.Serve the hot Bora Saul immediately. On the side, present separate small bowls containing the thick curd, grated jaggery, and fresh cream.
- e.Each person can then mix the accompaniments into their rice according to their preference, creating their own perfect bowl of Jolpan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Overnight soaking is non-negotiable for the best texture. A shorter soak will result in hard, uncooked centers.
- 2For an authentic flavor and aroma, steam the rice on a banana leaf instead of a muslin cloth.
- 3The quality of the accompaniments is key. Use fresh, thick, full-fat curd and high-quality, fragrant jaggery.
- 4Serve the rice while it's hot. Sticky rice tends to harden and become dry as it cools down.
- 5For a richer taste, you can mix a teaspoon of ghee into the hot steamed rice before serving.
- 6Do not add any extra water to the rice while steaming. The moisture absorbed during soaking is sufficient to cook it perfectly.
Adapt it for your goals.
Add Fruit
Serve with slices of ripe banana (kol) or other seasonal fruits for added flavor and nutrition. This is a very common and traditional addition.
Use Different JaggeryUse Different Jaggery
Experiment with different types of jaggery, such as palm jaggery or sugarcane jaggery, each offering a unique flavor profile.
Add FlavoringAdd Flavoring
For a subtle twist, mix a pinch of powdered green cardamom into the jaggery before serving.
Vegan VersionVegan Version
Substitute the dairy curd with thick coconut yogurt and the malai with coconut cream for a delicious plant-based version.
Why this is on our healthy list.
Instant Energy Boost
The simple carbohydrates from the sticky rice and jaggery provide a quick and sustained source of energy, making it an ideal breakfast to fuel your morning.
Promotes Gut Health
The curd (Doi) is a natural probiotic, which introduces beneficial bacteria to your digestive system, aiding digestion and improving overall gut health.
Rich in Minerals
Unlike refined sugar, jaggery (Gur) is unrefined and retains essential minerals like iron, magnesium, and potassium, offering a more nutritious way to sweeten your meal.
Frequently asked questions
Bora Saul is a type of glutinous or sticky rice cultivated primarily in the state of Assam, India. It's known for its sticky, chewy texture when cooked, which makes it the centerpiece of this traditional breakfast dish.