Rice soup/ Chawal ka paani
Brown rice is rich in selenium, magnesium, fiber and is a natural antioxidant. Introducing chawal ka paani or rice soup after 6 months is an ideal choice.
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Ingredients
- 3 tbsp Brown rice
- 9 tbsp Water
Instructions
- Sterilize all the utensils either using a sterilizeror by placing the utensils in boiling hot water.
- Take 3 tbsp of rice in a bowl and add water. Soak the rice for 15 to 20 minutes.
- Wash the rice in running water and add water 3 times that of the rice. (3:1)
- Place the bowl in the flame and cook it.
- You can cook with or without the lid, be careful while cooking as the water may foam outside.
- Switch off the flame after the rice is nicely cooked.
- Mash the contents with a masher or thick spoon. Mash while it is hot since it will be difficult to make a paste after it has become cold.
- Remove the water with a little of mashed rice.
- Your “Rice Soup/ Chawal ka paani” is ready