Note to self: This is probably the most interesting way to eat rice. It’s the first time I’ve had it this way, and it totally breaks all the rules if you compare it to Pakistani rice protocols. There’s a Pakistani saying (Or maybe my mom’s saying?…i have no idea tbh) where to make the perfect rice, the most important thing is to have each rice be separate. It doesn’t sound as elegant when it’s in english but then again my Urdu isn’t particularly fluent so perhaps it’s just my translation ¯\_(ツ)_/¯…anyways, so in this recipe not only is none of the rice separate, you’re actually trying to mash them and make it into a mashed potato like consistency. The ingredients are super simple, just rice and water (Though I had to ask multiple times whether or not to use salt…I feel like rice always needs salt but I was met with a resounding no from all accounts lol. So the soup or stew you eat it with is suppose to provide all the flavor and the tuwo shouldn’t take anything away from it.
- 2 cups of white rice (Basmati or jasmine is preferred)
- Take 2 cups of rice and rinse and drain 3 times to remove excess starch and any impurities.
- Fill a large pot with water and once it comes to a boil add the washed rice.
- Stir and cover with a lid and cook for about 30 minutes.
- Add about 2 cups and cover and cook until the rice becomes mushy.
- Once there’s barely any water left, you want to mash the rice until it becomes a mashed potato like consistency. The tool to use is called a Muciya, but I improvised and used a ladle and wooden spoon to get the right consistency.
- Once mashed, take a small bowl and cover with saran wrap.
- Place 1 cup of of the mashed rice into the bowl and form into a ball.
- Serve with any soup or stew such as Miyan Taushe, Miyan Kubewa,