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# Rice Bath Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Serves** | 3 servings |
## About
**Rice Bath represents a classical Karnataka-style vegetable rice recipe** made with simple, locally available ingredients. Cooks use fresh vegetables, mint, coriander leaves, and humble Sona Masuri rice to prepare it. They cook it daily in small canteens and local eateries in large batches. They prepare it quickly in a pressure cooker to make it efficient and flavorful. Freshly ground masala and herbs fill the air with aroma as the rice simmers. The dish carries the charm of traditional canteen-style meals served with warmth and simplicity. People of all age groups, from children to the elderly, enjoy it without any health concerns. Fresh vegetables and mild spices make it a wholesome and light dish. Subtle herbs create a comforting and homely taste that defines this humble dish.
This dish showcases the simplicity and authenticity of Karnataka’s culinary tradition. Cooks serve it with a basic vegetable raita, creating a balanced and satisfying meal. In some local places, they add fried bread or rusk pieces to give a light crunch. This addition does not change the flavour but adds a fun and unique touch. People often prepare it during busy mornings because it cooks quickly. They make the rice and gravy together in one pot, which saves time and keeps the flavours intact. Each bite reflects both tradition and practicality. Its mild spice and soft texture make it enjoyable for everyone. Over time, people have made Rice Bath a beloved comfort food across Karnataka.
**Fun Fact:**
In many small-town hotels across Karnataka, Rice Bath is often served for breakfast, accompanied by just a slice of lemon and a spoon of chutney, making it one of the earliest pulao-style dishes consumed in the morning.
## Ingredients
### for masala paste:
* 2 tsp oil
* 1 inch ginger
* 4 clove garlic
* 2 chilli
* 1 tsp coriander seeds
* 1 tsp fennel / saunf
* 1 inch cinnamon
* 1 pod cardamom
* 4 cloves / lavang
* 3 tbsp coriander *(chopped)*
* 2 tbsp mint / pudina *(chopped)*
* ¼ cup coconut *(grated)*
* ¼ cup water
### for pressure cooking:
* 1 tbsp ghee / clarified butter
* 2 tsp oil
* 1 tsp cumin / jeera
* 1 bay leaf
* 1 inch cinnamon
* 2 pods cardamom
* 4 cloves / lavang
* 1 onion *(finely chopped)*
* 1 tomato *(finely chopped)*
* 1 carrot *(chopped)*
* ½ potato / aloo *(cubed)*
* 5 beans *(chopped)*
* 3 tbsp peas / matar
* 2 tbsp coriander *(chopped)*
* 2 tbsp mint / pudina *(chopped)*
* 1 tsp salt
* 1 cup sona masuri rice *(soaked 20 minutes)*
* 2 cup water
* 1 tsp lemon juice
## Instructions
1. firstly, in a small pan heat 2 tsp oil and saute 1 inch ginger, 4 clove garlic and 2 chilli.
2. also add 1 tsp coriander seeds, 1 tsp fennel, 1 inch cinnamon, 1 pod cardamom, 4 cloves and saute until spices turn aromatic.
3. further, add 3 tbsp coriander and 2 tbsp mint. saute until it shrinks.
4. turn off the flame and add ¼ cup coconut.
5. saute until the coconut warms up.
6. cool completely and transfer to a small blender.
7. blend to a coarse paste adding ¼ cup water. keep masala paste aside.
8. in a pressure cooker heat 1 tbsp ghee and 2 tsp oil.
9. saute 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 4 cloves.
10. add 1 onion and saute until onions turn golden brown.
11. also, add 1 tomato and saute until tomatoes turn soft and mushy.
12. now add the prepared masala paste and saute until the raw flavour is gone.
13. add 1 carrot, ½ potato, 5 beans, 3 tbsp peas, 2 tbsp coriander, 2 tbsp mint and ½ tsp salt.
14. saute for 2 minutes or until masala paste is combined well.
15. add 1 cup sona masuri rice. make sure to soak rice for 20 minutes.
16. saute for a minute without breaking rice.
17. now add 2 cup water, ½ tsp salt and 1 tsp lemon juice. mix well and get to a boil.
18. cover and pressure cook for 2 whistles.
19. finally, enjoy rice bath with raita and cucumber.
## Step-by-step
Firstly, in a small pan, heat 2 teaspoons of oil and sauté 1 inch of ginger, 4 cloves of garlic, and 2 chillies.
Also add 1 tsp coriander seeds, 1 tsp fennel, 1 inch cinnamon, 1 pod cardamom, 4 cloves and saute until spices turn aromatic.
Additionally, add 3 tablespoons of coriander and 2 tablespoons of mint. saute until it shrinks.
Turn off the flame and add ¼ cup of coconut.
Sauté until the coconut warms up. Cool completely and transfer to a small blender.
Blend to a coarse paste, adding ¼ cup water. keep masala paste aside.
In a pressure cooker, heat 1 tbsp ghee and 2 tsp oil.
saute 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 4 cloves.
add 1 onion and saute until onions turn golden brown.
also, add 1 tomato and saute until tomatoes turn soft and mushy.
now add the prepared masala paste and saute until the raw flavour is gone.
add 1 carrot, ½ potato, 5 beans, 3 tbsp peas, 2 tbsp coriander, 2 tbsp mint and ½ tsp salt.
saute for 2 minutes or until masala paste is combined well.
add 1 cup sona masuri rice. make sure to soak rice for 20 minutes.
saute for a minute without breaking rice.
now add 2 cup water, ½ tsp salt and 1 tsp lemon juice. mix well and get to a boil.
cover and pressure cook for 2 whistles.
finally, enjoy **rice bath** with [raita](https://hebbarskitchen.com/recipes/raita-recipes/) and cucumber.
## Video
## Tips
The classical **Rice Bath Recipe – Karnataka Style** is a flavorful one-pot rice dish cooked with vegetables, herbs, and aromatic spices. It is simple, nourishing, and captures the essence of traditional Karnataka canteen-style meals.
1. **Fresh Herbs:** Add mint and coriander leaves while grinding the masala. This brings out a natural aroma and enhances freshness.
2. **Rice Choice:** Use Sona Masuri rice for authentic texture. It absorbs spices well and gives a soft, fluffy finish.
3. **Pressure Cooking:** Prepare rice and masala together in a pressure cooker. This saves time and keeps the flavours rich and balanced.
4. **Water Ratio:** Add just enough water to cover the rice. Proper water measurement ensures perfect, non-sticky rice.
5. **Garnish:** Mix a spoonful of ghee and fresh coriander before serving. This step adds shine and a comforting aroma to the dish.
## FAQ
Grind fresh mint, coriander, and green chillies for the masala. Sauté it well before adding rice to release rich flavours.
Use Sona Masuri rice for an authentic taste. It cooks soft and absorbs masala evenly.
Yes, you can cook it in a pan with a tight lid. Simmer on low flame until the rice turns soft and fully cooked.
Serve it with plain vegetable raita or curd. These sides balance the mild spice and make it a complete meal.
Add more green chillies or a pinch of garam masala while sautéing. Adjust spice levels to suit your taste.
## Notes
* firstly, use sona masuri rice for authentic flavour. however, you can also use basmati rice.
* also, roasting spices for masala paste will enhance the flavour.
* additionally, add vegetables of your choice to make it nutritious.
* finally, **rice bath recipe** tastes great when prepared slightly spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/rice-bath-recipe-karnataka-style/](https://hebbarskitchen.com/rice-bath-recipe-karnataka-style/)
