‘Happy Meal for Two’

The word rice may mean different things to different people.

It means Rice with Fish Curry to a Bengali, to a South Indian it may mean Sambar-Chawal or for a Muslim, it is the aromatic Biryani. But come what may, it is cherished in different ways in different parts of the country and every preparation is unique and exquisite.

Raindrops Basmati Rice celebrates this spirit of being loved and cherished by people from all parts of the country. If you have no idea why Raindrops Basmati is considered the best and the most authentic Basmati, then it’s time for you to try our Happy Meal Pack which considers quantity for a meal of two. Giving you the exquisite experience of extra long grains in just Rs. 10/-, don’t miss the chance to get mesmerized with its aromatic flavor and appearance.

Try it and if you love it, do share your happiness with others too!!

RD Extra Long Grain White Basmati

RD Extra Long Grain White Basmati


Ketupat – An entirely unique experience with Rice!


Ketupat – an awesome rice dish

Ketupat! Just as the name, you will also find this recipe to be uniquely different and delicious in every sense. It doesn’t make use of Basmati Rice but sticky rice that works well for this.

Origin: It’s a type of dumpling from Indonesia, Malaysia, and the Philippines! So, yay this is an international recipe you see. 🙂

Before starting, you first need to know how exactly to make a Ketupat which is weaved using coconut leaves or woven palm leaf pouch which in itself is an art. This you can learn by surfing on net while we explain to you the simple recipe.


Empty ketupat casings – when selecting ketupats, choose those that are as green as possible without the brown edges

1) Wash empty ketupats casings and set aside to drain.

2) For 30 small ketupat casings, use about 1-1/2 kilos of plain local rice

3) Wash rice and then set aside to dry. It is easier to fill up ketupats when rice is dry, or the rice will stick to your fingers.

4) Make the ketupat opening larger at the end where the longer leaves are and fill up to 45% full of the casings with rice.

5) Seal that opening by tightening the leaves with a pulling motion. Knot them twice.

6) At the opposite end of the ketupat casings where there are two short parts of the coconut leaves jutting out, tuck the loose ends into the ketupat to seal the hole.

Ketupats being boiled in large pot of water

Ketupats being boiled in large pot of water

7) Bring a large pot of water (add 3 tbsps of salt) with ketupats to a boil. Lower heat to small and simmer the filled ketupats for 5 hours, ensuring that they are covered with water at all times, i.e. refill water when the water level goes down. This makes the ketupat rice last longer and not go bad easily in a few days.

Cooked Ketupats

Ready to be served Ketupats

Serve Ketupats with Mix Vegetable or Chutney

Serve Ketupats with Mix Vegetable or Chutney

And the dish is ready. If you try it, do share with us the experience.

This Winter, Have Rice!

On a cold, winter’s day, nothing warms you up at the end of the day like a piping hot home-cooked meal. But what if you’ve had a busy day, working hard, dealing with office mess and all the other numerous things that keep one away from home, so that when you finally get there at the end of the day, everyone is hungry and you need dinner FAST.

On several such winter nights, go for rice – cooked in various ways with different ingredients!

Serve it with warmth 🙂


Nutrition facts About Basmati

Nutrition Facts about Basmati Rice

Nutrition Facts of Basmati Rice


One serving (3/4 of a cup prepared) of basmati rice contains 150 calories. Most calories in each serving come from carbohydrates, with a small amount from protein and a minimal amount from fat. Rice is considered a “wet” grain because it requires additional water during the cooking process. “Wet” grains can be more filling than “dry” grains because of the additional volume from added water.


Each serving of basmati rice contains 35 g of carbohydrates. For white basmati rice, fiber content is typically less than 1 g. Fiber content of brown basmati rice is higher. Both types of rice contain little to no sugar.


Basmati rice is naturally low-fat, containing less than 1 g per serving. Each 3/4 of a cup serving contains 3 g of protein.


Basmati rice is a moderately good source of thiamine (13 percent of daily value) and niacin (8 percent of daily value). These B vitamins play a crucial role in energy metabolism.


In addition to containing important B vitamins, each serving of basmati rice contains a small amount of iron (6 percent of daily value). Iron helps transport oxygen through the blood. Remember that adding salt to the water during the cooking process or to the rice before serving will increase sodium content.


Myths and Truths about Cooking Rice

Rice is the first thing which many of us learn to cook, and over the decades,  you seem to have had a number of revelations. Here is a recap of them all:

Note: The pointers below apply to cooking polished long-grain rice.

Should rice be rinsed before cooking?   
Definitely. Get rid of natural-living notions that you are washing away precious nutrients when you rinse rice. The amount lost is minimal. Rinsing rice actually rids the grains of surface starches, prevents clumping, and yields a clean, fresh taste. Whether you are rinsing the rice in a pan, a rice cooker insert, or a bowl, use plenty of water and always start by stirring the rice in circles with your fingers or by rubbing it gently between your palms to loosen the starches.

Should rice be rinsed until the water runs clear?
No. The water actually NEVER gets clear. It starts out opaque and cloudy and becomes less murky. Aim to repeatedly rinse the rice with fresh water until the water is nearly clear. If you use a precise water-to-rice ratio, drain the rice in a sieve before putting it in the pan.

Can you lift the lid during cooking?   
Yes! The rice won’t be ruined. You can lift the lid several times during the cooking process to check on how things are doing. If the rice cooks up dry, flick in a little water with your fingers and replace the lid. The rice will cook up a little more. I imagine that in the past, pots were not well insulated and lids didn’t fit tightly. Lifting the lid may have released too much heat. Our pots and pans today are not the ones that our parents or grandparents cooked on in the past.

Does measuring the water level with your finger work? 
No, unless it happens that you have just the right amount of rice in just the right size pot. I currently cook 1 cup of rice in a 1 quart pan and use my finger to measure the water level. When the finger is inserted into the pot so that it touches the top surface of the rice, the water level reaches only half way up the first knuckle of my finger. If I measures using the full knuckle approach, I’d end up with glue.

The best way to measure the water is to cook your rice in more or less the same pot every day. You’ll learn to eyeball and measure the water level over time. Start out first with a precise measurement using measuring cups and when you’re confident, use the finger.

How much water should you use?
There is no set rule on how much water to use. The proportions depend on the amount rice you are cooking, the type of rice, and how you like your rice cooked. In general, I find that the
1 ¼ cups water for each cup of long-grain rice yields firm, chewy, dry rice. Rice labeled new crop is from a fairly recent harvest, which means that it has not had as much time to dry. Because of its relatively high moisture content, it typically requires slightly less water.

If the packaging provides a ratio, try it, but I caution you against using a 2:1 or 3:2 ratio of water to polished rice. It will be mushy. Continue to experiment with your favorite pan or rice cooker insert until you arrive at a formula that works for you.

Should rice be salted?
Only by way of stock and other seasonings, if you happen to be using them for something special. Otherwise, there’s no need to add salt to everyday rice. There’s plenty of salt in Asian foods to flavor the rice.

What is steamed rice?
Sticky rice is steamed, and once in a rare while, I run across a recipe for steaming long grain rice. But the process of cooking rice is technically boiling. It’s not glamorous sounding but it’s the truth. Long-grain rice is not typically cooked over moist steam heat. in a steamer. It’s put into a pot with the water.