Anadi Rice and Latte Recipe

Introduction

Anadi chamal (rice) is a unique variety of sticky rice predominantly cultivated in western Nepal. It is the only traditional glutinous rice grown in Nepal, available in two types: Rato Anadi (Red) and Seto Anadi (White). Despite its rich cultural value and high protein content, Anadi rice is becoming increasingly rare due to the prevalence of high-yield hybrid varieties. This rice has a soft, sweet texture and a subtle aromatic flavor, often used in various traditional Nepalese dishes such as Chichad, Khatte, Siroula, Selroti, and Latte.

Latte, a cherished delicacy, is particularly popular during festivals like Saune Sakranti and Pandhra Poush. Prepared by soaking Anadi rice overnight and cooking it in ghee with sugar, coconut, nuts, and cardamom, Latte offers a delightful blend of flavors. This recipe, inspired by my mother’s cooking, highlights the use of ghee and grated coconut, with fenugreek seeds adding a unique aromatic touch.

Ingredients

• 1 ½ cups Anadi rice
• 2 tablespoons ghee (clarified butter) or butter
• ½ teaspoon fenugreek seeds
• 1-2 tablespoons sugar or khudo (concentrated sugarcane molasses)
• 2 tablespoons grated coconut (optional)

Method

1. Soak the Anadi rice overnight. Drain the rice and set aside. (You can drink the water as it is believed to have medicinal properties.)
2. Heat a kasaudi (traditional pot with a narrow neck for cooking rice) or a thick-based pan over low heat.
3. Add 2 tablespoons of ghee to the pan, then fry the fenugreek seeds until aromatic.
4. Add the soaked, drained Anadi rice to the pan.
5. Stir gently to coat each grain with ghee. Cover the pan with a lid for a minute, then stir again.
6. Cook the rice with frequent stirring and steaming, keeping the lid on for about 15-20 minutes. Add sugar according to your taste while cooking. Traditionally, sugarcane molasses (khudo) or jaggery is used.
7. Optionally, add grated coconut for a nutty flavor as recommended by my mom. Ensure the rice doesn’t stick to the bottom and burn during cooking.
8. Once the rice is fully cooked, turn off the heat. If the rice isn’t thoroughly cooked, add a few tablespoons of hot water and continue cooking. The key to perfect Latte is allowing the rice to cook in its retained moisture and frequent stirring with the lid on.

Serving Suggestions

Serve Latte warm, paired with vegetarian or non-vegetarian curry and pickle (achaar). This dish brings together the comforting taste of traditional Nepalese cuisine with the unique flavors of Anadi rice.

Conclusion

Anadi Rice and Latte is more than just a dish; it’s a celebration of Nepalese heritage and culinary tradition. The soft, aromatic Anadi rice cooked in ghee with hints of coconut and spices offers a delightful culinary experience. This recipe, passed down through generations, keeps the essence of traditional cooking alive. Whether enjoyed during festive occasions or as a special treat, Anadi Rice and Latte is sure to become a favorite in your household. Try this recipe and savor the authentic flavors of Nepalese cuisine.