Naga Rice with Perilla Seeds
Plain steamed rice finished with roasted perilla seeds, a nutty staple accompaniment across Naga daily meals.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Pot
- •Dry pan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 3 g
- carbs
- 42 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 210 kcal
Instructions
- 1
Rinse the rice well until the water runs mostly clear.
- 2
Add the rice and water to a pot. Bring the water to a boil.
- 3
Turn down the heat and cover the pot. Simmer for 15–18 minutes until the rice is fully cooked.
- 4
Meanwhile, toast the perilla seeds in a dry pan over low heat. Stir for about 3 minutes until fragrant.
- 5
Let the toasted seeds cool slightly. Crush them lightly using a mortar and pestle.
- 6
Fluff the hot cooked rice gently with a fork.
- 7
Scatter the crushed perilla seeds over the rice. Season lightly with salt if desired.
- 8
Serve warm alongside any Naga curry or vegetable dish.
Chef's tips
Toast the perilla seeds on low heat and watch closely, as they burn quickly once they start to pop.
Ingredient substitutions
- perilla seeds → sesame seeds
Storage
Refrigerate leftover rice for up to 2 days.
Reheating
Reheat with a splash of water in a covered pot or microwave.
Common mistakes to avoid
- •Burning the perilla seeds by toasting them on high heat.
Serving suggestions
Cooked Naga Rice with Perilla Seeds?
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