Turn leftover rice water into flavourful rasam: A quick and tasty transformation

Even though rice is a staple dish in Kerala, the often overlooked rice water, left after straining boiled rice, is a reservoir of incredible nutrients and minerals vital for the body.

Rice water mixed with salt is relished as an instant energy drink, particularly during harsh summers. Rice water is a nutrition powerhouse containing essential vitamins, minerals, and antioxidants. Carbohydrates in rice water make it an excellent energy drink, coupled with muscle-building proteins. Rich in vitamins B1, B2, B3, B6, and B9, rice water supports metabolism, energizes the body, and regulates the nervous system. Essential minerals like potassium, magnesium, phosphorous, and selenium maintain electrolyte balance, strengthen bones, and boost immunity.

Utilizing rice water in Kerala Rasam can add a unique twist to the traditional recipe. The addition of rice water contributes a subtle taste and texture to the rasam, enhancing the overall dining experience. Adjust the spice levels and consistency according to your preferences.

Here is how to make a delightful rasam using rice water:

Ingredients
1 cup rice water
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 red chilli
Crushed garlic cloves
1 large tomato
Palmful of curry leaves
Gooseberry-sized ball of tamarind (soaked in water)
Asafoetida powder as required
½ tsp turmeric powder
1 tsp rasam powder
Salt as required
½ tsp pepper powder
Coriander leaves as required

Preparation
Heat oil in a pan
Splutter mustard seeds, cumin seeds, and red chilli
Add crushed garlic and sauté for two minutes
Add tomato pieces and curry leaves; sauté until the raw smell is gone
Pour the tamarind water
Add asafoetida powder, turmeric powder, rasam powder, and salt
Boil for five minutes
Add rice water and boil for two more minutes
When the rasam bubbles nicely, add pepper powder and chopped coriander leaves
Delicious rice water rasam is ready!