Usually eaten in Bangladesh sometimes for breakfast, some have this everyday in Ramadan or when someone isn’t too well and needs something delicate on the stomach. You could leave out the onions if it is an irritant, although it is a key ingredient, it can taste good without it. The onions can be added at the beginning for a milder outcome or when it is fully cooked, the onions cut long and thin are fried in a little ghee (clarified butter) or oil with a little salt, when brown and fragrant add to the kichuri and stir well then cover to capture the aroma.
half cup (approx 100g) of ordinary or basmati rice
(preferably soaked for a few hours)
2 pints of water
1 small onion
3-4 bay leaves
salt to taste
small nob of ginger
butter or oil (optional)
After washing the rice a few times, crush the rice a little with your hands then add the water, onion, ginger, bay leaves and salt. When boiled, simmer for about half an hour or more and stir occasionally so it doesn’t stick to the bottom. When a ‘rice pudding’ like consistency is achieved the dish is complete, you may need to add water a few times. Taste for salt and fried onions if adding.