Samak rice, also known as “barnyard millet” or “Echinochloa esculenta,” isn’t rice in the traditional sense. It’s actually a millet that’s popularly used during fasting periods in some Indian traditions, more specifically in rituals like Navratri. It’s nutritionally distinct from regular rice, offering different benefits mainly due to its higher fiber content, which helps with digestion. However, because it’s not exactly rice, its texture and taste differ – it’s denser and chewier, with a slightly nutty flavor.
When cooking samak rice, achieving the right consistency can be tricky. To avoid it turning mushy, use less water compared to what you’d typically use for basmati rice. Try a 2:1 ratio of water to samak rice, and keep an eye on it as it cooks. It absorbs water fast, so you want to turn off the heat once it fluffs and the water is absorbed.
Samak rice’s versatility is its charm – you can use it in both savory and sweet dishes. Consider making khichdi, a pudding-style preparation, or even substituting it in stir-fry dishes. A light temper with ghee, cumin seeds, and ginger can enhance its flavor, making it a comforting, healthy dish.
Nutritionally, samak rice is gluten-free and a good source of protein and fiber, which helps maintain healthy digestion – possibly aiding your tummy issues. However, its switch should be gradual because your digestive system is adjusting, which might explain initial discomfort. Do ensure you’re hydrating well, as the fiber intake increase can sometimes strain digestion initially. If discomfort persists, consider consulting a health professional to understand this change better and explore your dietary needs in depth.
