Recipe: Tasty Cholam rice (Sorghum rice)

Delicious, fresh and Rice.

Cholam rice (Sorghum rice). Add this flour to a pressure cooker and mix it with water. Switch on the flame and bring this mixture to boil. Note - Include sorghum in moderation and enjoy its health benefits.

Cholam rice (Sorghum rice) Stir dried spices into the water that the sorghum cooks in, so the grains absorb the flavors. Use sorghum in puddings or porridge. Replace rice in your favorite pudding recipe for a dessert that is a little more filling. You can cook Cholam rice (Sorghum rice) using 2 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cholam rice (Sorghum rice)

  1. Prepare 1 cup of cholam or sorghum.
  2. You need 4 cups of water.

Some of these species have grown as cereals for human consumption and some in pastures for animals. Sorna Balaji Stores, located at Theni, Tamil Nadu, manufacture and Wholesaler the Palm Sugar, Organic Rice, Organic Jaggery, Cooking Spices, Organic Millet, Wheat Grain, Grain Seeds and Organic Pulses. Sorghum grain can be prepared like rice, quinoa or other whole grains. You can cook sorghum using your stovetop, slow cooker, oven or rice cooker.

Cholam rice (Sorghum rice) instructions

  1. Wash and soak cholam for 10-15 mins.
  2. Drain water completely and grind it into coarse powder (70%).
  3. Add this flour to a pressure cooker and mix it with water. Switch on the flame and bring this mixture to boil. Stir occasionally. When it’s boiling Cholam stays at bottom and water comes to top..
  4. At one stage, it gets thick and Cholam mixes well with water. It doesn’t stay at the bottom and we cannot separate water and Cholam..
  5. At this stage close the lid and reduce the flame to low. Cook it for 1 whistle..
  6. As soon as pressure releases, open the lid, mix it well and close it again. Leave it for 5 more mins..
  7. It’s ready to serve now with any side dish. Moong dal goes well with it..

Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Grind rice + cholam as thick batter as after mixing, it will become watery if you add more water. I ground separately urad dal for fluffy results. You can grind in mixie as well as soak all together and grind. But best soft results in grinder.