Bora saul is a variety of glutinous rice found in Assam, India. It has an important role in Assam and for indigenous Assamese.[1][2] During traditional occasions like Bihu, this variety of rice is eaten with served with doi (curd), gur (jaggery) and cream.[3]
Bora saul is different from the rice consumed in mainland India and is more aligned with the type of sticky rice consumed in Southeast Asian cuisine. One variation of bora saul is kola (black) bora saul, or black sticky rice.[4]
Bora saul is used in various other Assamese dishes, such as jolpan (snacks) and Pitha (rice cake or pancake).[5][6] Boiled bora saul is served as jolpan with curd or milk, jaggery or sugar.[7] Soaked and ground bora saul is used in preparing pitha.[6][8]
Some local Assamese entrepreneurs are also experimenting with using bora saul to create commercially available rice-based alcoholic brews.[9]
See also[edit]
References[edit]
- ^ "'The rice that needs no cooking': magic rice variety from Assam gets GI tag". The Indian Express. 11 August 2018. Retrieved 6 April 2021.
- ^ Bhuyan, Avantika (25 May 2019). "Home is where the iftaar is". mint. Retrieved 6 April 2021.
- ^ "Magh Bihu Delicacies : This is how Assamese people celebrates Magh Bihu". 12 January 2019. Retrieved 6 April 2021.
- ^ Borah, Prabalika (January 2018). "Black, sticky, and deliciously local". The Hindu.
- ^ "Sticky Rice Pudding Recipe: How to make Sticky Rice Pudding Recipe at Home". recipes.timesofindia.com. February 2021. Retrieved 6 April 2021.
- ^ a b Borthakur, Pritisha (13 January 2021). "The many kinds of pitha, laru and jolpaan to feast on this Magh Bihu". EastMojo. Retrieved 6 April 2021.
- ^ Priyanka, Rastogi (2019). Early Sunrise, Early Sunset. Partridge Publishing India.
- ^ "5 facts you ought to know about the Assamese Rice Cake". thenortheasttoday.com. 17 April 2016. Retrieved 6 April 2021.
- ^ "Assam's rice-based heritage brews to hit the markets in new avatars". Hindustan Times. 27 August 2018. Retrieved 6 April 2021.
