Steamed sticky rice with jaggery
AI-drafted · awaiting admin review
Glutinous rice steamed soft and eaten with jaggery, grated coconut or milk, a breakfast and festival treat in Tripura.
Region: TripuraOccasion: Breakfast, winter mornings and festivalsTime: 45 min + 4 hours soakingServes: 4Vegetarian
Ingredients
- 2 cups sticky (glutinous) rice
- Water for soaking
- ½ cup grated jaggery or date-palm jaggery
- ½ cup grated fresh coconut
- 1 cup milk (optional)
- A pinch of salt
Method
- Wash and soak the sticky rice for at least 4 hours or overnight.
- Drain and spread the rice in a steamer lined with a cloth or banana leaf.
- Steam for 25–30 minutes until the grains are soft, shiny and stick together.
- Sprinkle a pinch of salt and mix gently.
- Serve warm with jaggery and coconut, or with milk poured over.
History
Sticky rice varieties are grown in Tripura and across the North East, where they are used for snacks, sweets and festival foods.
Significance
Sticky rice with jaggery is a filling, simple breakfast, and is cooked for festivals and for guests.