Samak Rice Recipe
Samak rice is a light, fluffy vrat-friendly dish made by cooking soaked barnyard millet with ghee, hot water, and sendha namak. It is quick to prepare and makes a simple, satisfying fasting meal.
Ingredients
Samak Rice Recipe
- 1 Cup Samak rice Rinsed and soaked
- 2 cups Water Hot water
- 1 tbsp Ghee For cooking
- 1-2 tbsp Sendha namak For vrat
- 2 Small Potatoes cut into small pieces
- 1 tsp Cumin seeds For tempering
- 1-2 tbsp Peanuts Roasted
- 1 small Green Chilli Finely chopped
- 1 tbsp Coriander leaves For garnish
Instructions
- Rinse the samak rice 2–3 times under running water until the water is mostly clear. Soak it in water for 15–20 minutes, then drain well.
- Heat ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and let them crackle.
- Then add curry leaves, chopped green chilli & cut potatoes, fry it 30 seconds.
- Add roasted peanuts. Sauté for about 30 seconds.
- Add the drained samak rice and gently sauté for 1–2 minutes.
- Pour in 2 cups of hot water and add sendha namak. Bring the water to a boil.
- Reduce the heat to low, cover the pan, and cook for 8–10 minutes until the water is absorbed and the rice is tender.
- Turn off the heat and let it rest covered for 5 minutes. Fluff gently with a fork and garnish with fresh coriander.
Notes
How much water do I need for samak rice?
1 cup samak rice to 2 cups water is the default. Everything else is a variation on that.| Cooking method | Rice : water ratio | Approx. time | Texture result |
|---|---|---|---|
| Stovetop (pot) | 1 : 2 | 8-10 minutes | Fluffy, separate grains |
| Pressure cooker | 1 : 1.5 | 1 whistle, low flame | Soft, slightly clumped |
| Rice cooker | 1 : 2 | 12-15 minutes (auto) | Even, moist |
| Kheer (sweet) | 1 : 4 (with milk) | 15-20 minutes | Creamy, porridge-like |