Broken rice has a different, softer texture from unbroken rice and absorbs flavours more easily due to the different size and shape of the grains. It cooks faster, and can be used to make rice porridges and congees which would otherwise need long cooking times.
Perfect for desserts and everyday cooking. The smaller grains take up flavour readily, which makes them a natural fit for kheer and rice puddings, khichdi, upma, congee, thieboudienne and com tam.
Broken basmati cooks faster than whole grains:
Covered Pan Cooking
Use 60g of rice per person. Rinse under cool water and soak for at least 30 minutes.
Use 1.5 to 2 times the volume of water relative to the rice. Bring the water to a boil and add the drained rice.
Reduce to a medium heat, cover and cook for 10-12 minutes, until tender and the water is absorbed.
Take off the heat, rest covered for a few minutes, then fluff gently.
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For the kheer
50g (¼ cup) Daawat Broken Basmati Rice
1 litre full-fat milk
50g (¼ cup) sugar, or to taste
¼ tsp ground green cardamom
To finish
1 tbsp slivered almonds
1 tbsp slivered pistachios
6-8 saffron strands (optional)
A few food-grade dried rose petals (optional)
Method
1. Rinse the broken rice gently in a fine sieve. Soak in water for 15 minutes, then drain.
2. Pour the milk into a heavy-bottomed saucepan. Bring to a gentle simmer over a medium heat, stirring so it does not catch on the bottom.
3. Add the drained rice. Reduce the heat to low and simmer uncovered for 25-35 minutes, stirring frequently and scraping the bottom and sides of the pan. Cook until the rice is completely soft and the milk has reduced to a creamy consistency; the exact time will depend on the size of the broken grains.
4. If using saffron, soak the strands in 1 tbsp warm milk taken from the pan for 5 minutes.
5. Stir the sugar, cardamom and saffron milk into the kheer. Simmer for a further 5-10 minutes, stirring regularly, until the sugar has dissolved and the pudding is creamy. Add a splash of milk if it becomes too thick.
6. Remove from the heat and rest for 5 minutes. Spoon into serving bowls and garnish with the almonds, pistachios and optional rose petals.
7. Serve warm, or cool and refrigerate before serving chilled.
Tip
Kheer thickens as it cools, so leave it slightly looser than your preferred serving consistency. Stir in a little milk before serving if needed.
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