How to pack rice for lunch box....
This might not be great topic but the information i am going to share must be useful to few people. Packing sambar rice, rasam rice, curd rice , variety rice is different. So that the rice when consumed during lunch it will be in correct consistency (as we eat in home).
I use ponni raw rice so the rice and water proportion will be 1:3. Keep for 3 to 4 whistle and keep in low flame for 10 mins. Switch of the flame and wait till the pressure releases.
For sambar rice make sambar with medium thickness. In a bowl take required amount of rice add a bit of ghee, pour the sambar and mix gentle and well i.e. without lumps. Don't mash the rice a lot it will became like paste and hard during afternoon. It will consume more sambar to mix. After mixing leave the sambar rice to cool down for room temperature so that you can judge the consistency. Add little more sambar and pack this into the lunch box or hot pack box. Over the packed rice keep vegetables which you cooked in sambar. Try it out this is the method which i follow to pack lunch so the sambar rice will look like sambar rice (not like cake) during lunch time :-).
For daily curd rice. Keep boiled, warm milk for making curd rice. In a bowl take required amount of cooked rice and mash well with ladle. Add little milk to the rice and mix without any lumps. Now add more milk so that the rice will be of loose and pouring consistency or loose. Add little curd and mix with the milk rice by doing this the milk will ferment and become curd during lunch time (on hot Indian climate :-)). Minimum 3 to 4 hrs is enough to make the milk to curd. If it is not possible then you can mix more curd. I don't add salt because it might make the rice sour. If salt is must then add only a pinch.
For rasam rice in a bowl take the rice and mash the rice with little rasam using thick ladle so that the rice will become smooth. Now add more rasam and mix well till the rice is of pouring consistency. I will mash the rice for rasam because rasam will be very thin when compared to sambar so, when you add rasam will be mixed well with rice else the rice and rasam will be separate and sometime the rice will become stiff (verachamadiri ayidum).
For variety rice keep little less water and one whistle more. But I use the same proportion for variety rice also. In a broad bowl coat the bowl with sesame oil (this is the oil we use the most in cooking) so when we transfer rice to cool down for making variety rice it won't stick to the bowl. Now add 1or2 tsp of sesame oil spread the rice thin in the bowl using spoon or fork (take care don't do it hard because it will mash the rice). Now add the garnishing or paste of the variety rice (which ever you are preparing) and mix only when the rice is at room temperature or cool.
This might not be great topic but the information i am going to share must be useful to few people. Packing sambar rice, rasam rice, curd rice , variety rice is different. So that the rice when consumed during lunch it will be in correct consistency (as we eat in home).
I use ponni raw rice so the rice and water proportion will be 1:3. Keep for 3 to 4 whistle and keep in low flame for 10 mins. Switch of the flame and wait till the pressure releases.
For sambar rice make sambar with medium thickness. In a bowl take required amount of rice add a bit of ghee, pour the sambar and mix gentle and well i.e. without lumps. Don't mash the rice a lot it will became like paste and hard during afternoon. It will consume more sambar to mix. After mixing leave the sambar rice to cool down for room temperature so that you can judge the consistency. Add little more sambar and pack this into the lunch box or hot pack box. Over the packed rice keep vegetables which you cooked in sambar. Try it out this is the method which i follow to pack lunch so the sambar rice will look like sambar rice (not like cake) during lunch time :-).
For daily curd rice. Keep boiled, warm milk for making curd rice. In a bowl take required amount of cooked rice and mash well with ladle. Add little milk to the rice and mix without any lumps. Now add more milk so that the rice will be of loose and pouring consistency or loose. Add little curd and mix with the milk rice by doing this the milk will ferment and become curd during lunch time (on hot Indian climate :-)). Minimum 3 to 4 hrs is enough to make the milk to curd. If it is not possible then you can mix more curd. I don't add salt because it might make the rice sour. If salt is must then add only a pinch.
For rasam rice in a bowl take the rice and mash the rice with little rasam using thick ladle so that the rice will become smooth. Now add more rasam and mix well till the rice is of pouring consistency. I will mash the rice for rasam because rasam will be very thin when compared to sambar so, when you add rasam will be mixed well with rice else the rice and rasam will be separate and sometime the rice will become stiff (verachamadiri ayidum).
For variety rice keep little less water and one whistle more. But I use the same proportion for variety rice also. In a broad bowl coat the bowl with sesame oil (this is the oil we use the most in cooking) so when we transfer rice to cool down for making variety rice it won't stick to the bowl. Now add 1or2 tsp of sesame oil spread the rice thin in the bowl using spoon or fork (take care don't do it hard because it will mash the rice). Now add the garnishing or paste of the variety rice (which ever you are preparing) and mix only when the rice is at room temperature or cool.
This is such a useful post. Thank you for thinking of sharing! It has lead to many a wars at my home ;)
ReplyDeleteYou are welcome. Happy that i helped in some way.
ReplyDeletethanks
ReplyDeleteAwesome post thank you
ReplyDeletethis info was very helpful. thanks...
ReplyDeleteVery useful. Thanks...
ReplyDeleteThank you so much for this post.It has answered a lot of my questions.
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