The natural breakfast cereal.
Amongst a rich variety of sticky rice in Assam, Bora Saul as it is locally known, is considered to be very soft in cooking consistency. It is very sticky and is used for traditional preparations like Pitha, Hurum, Chunga Chaol etc. Rice with amylose content of around 15% is known as chokuwa in vernacular.
Consumed best as morning breakfast and evening snacks with curd / milk and jaggery.

How to cook:

1. Pitha: Grind it in mixer. Batter it with water. After the mix forms a uniform consistency add jaggery or sugar. Make it in small oval rolls and steam it till cooked.
2. Steamed rice (for one person in a small size cooker): Take 1 cup of rice and 1 cup of water in a cooker. Remove from the cooker after four whistles (for a small size cooker). Quantity of water can be reduced or increased depending upon the type of consistency you prefer.

Nutrition Information

• Fat 1.04%
• Protein 0.94%
• Carbohydrate 81.00%
• Total Energy (KCal / 100g) 337.12

Shelf Life: 12 Months