Saadam

Plain Rice

VegetarianOrigin Tamil NaduPrep 5 minutesCook 15–20 minutes

A staple South Indian preparation of tender, neutral steamed white rice. It serves as the everyday base for accompanying curries, gravies, and rasam.

Ingredients

200 g

grain

Place 200 g rice (rinsed and drained) into a pressure cooker and pour in 375 ml of water.
Cook under pressure for 5 minutes, then let the steam dissipate completely before opening the lid.
Alternatively, bring 375 ml of water to a boil in a large saucepan, add the rice, and simmer for roughly 20 minutes until soft and tender, then strain out any excess liquid.
Serve hot with your preferred curries or side dishes.

Long-grain rice

Basmati rice
Use the same weight; rinse and soak 20 minutes; similar cook but more aromatic and separate grains.
Plain rice
Use the same weight; adjust water to your rice; less aromatic, may be stickier.
Parboiled rice
Use the same weight; soak 20 minutes and cook 5–10 minutes longer; firmer and nuttier.

Same: Basic Rice Recipe shares with this dish that both are plain steamed white rice with no spices or souring agent.
Different: Basic Rice Recipe uses 300 g basmati rice and salt and cooks by absorption so the grains stay separate, while this dish lists 200 g long-grain rice with no salt and is described as tender steamed rice.

Same: Plain Rice shares with this dish that both are plain steamed white rice with no spices, fat, or souring agent.
Different: Plain Rice uses 150 g basmati rice with 298 g water and 0.3 g salt, while this dish lists 200 g long-grain rice and no salt or water.

Same: Mangalorean Neer Dosai shares with this dish a plain rice base that is mild and eaten with curries or gravies.
Different: Mangalorean Neer Dosai is made from rice flour, water, salt, and vegetable oil as a batter cooked into thin pancakes, while this dish is whole long-grain rice steamed without salt or oil.

Same: Both preparations are simple steamed white rice dishes made to accompany curries, gravies, and dals.
Different: Sada Chaawal specifically uses long-grain basmati rice cooked with vegetable oil and salt, whereas this dish consists of plain white rice without added seasoning or fat.