How to make red rice & red rice congee (Ukde Seeth, Ukde Pyej Recipe)

In Udupi, Mangalore regions red rice is a staple.

A day in the life of red rice in a GSB home.

11am tannek used to be ukde pyej - red rice congee.

Ukde seeth (red rice) for javan (lunch).

Ukde pyej (congee) for dinner.

There were and still are households were it shows up for breakfast too. The households that are into farming, where they don't have time to cook an elaborate breakfast.

Slowly & steadily breakfast became something nicely prepped & cooked.

11am tannek disappeared with the change in lifestyles.

Enjoy a video on how to make ukde seeth, ukde pyej - red rice & red rice congee & how it’s had back home.

Quintessential red rice making required to be documented for many of us.

Here's how you can make red rice & it's congee:

Ukde Pyej - Congee

All you require is rice & water. Pressure cook it until soft with enough water.

If it's a variety of rice that takes longer to cook, as it's polished less, soak it in hot boiling water for 2-3 hours before pressure cooking so that it cooks faster.

Duration of soaking the rice, duration of cooking of red rice totally depends on the variety of red rice, how much it's been polished.

Enjoy rice with it's congee with salt & ghee on top. Enjoy with a pickle, chutney or upakari or any deep fried papads, vodis, buttermilk chillies, any curry, sukke - dry spicy sides, gojju - roughly translates to a watery-thick side dish. Or enjoy it with anything that you like. Many recipes are here on the website.

Ukde Seeth - Red rice

Strain all the water out to make rice, enjoy rice with anything you like.

You'll see how it's traditionally strained in the video above - called vanghalche in Konkani. If you are unable to do it, use a strainer to strain all the water out & collect all the rice. Let it strain for 3-5 minutes so that all the water gets out.

P.S: Duration of soaking the rice, duration of cooking of red rice totally depends on the variety, how much it's been polished.