Steamed Goan Boiled Rice (Ukadem Xitt) with Tempered Mustard Seeds

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Fluffy steamed Goan boiled rice subtly flavored with mustard seed tempering, perfect alongside rich curries. This Indian-inspired rice and grain recipe, ready in about 25 minutes, pairs Goan boiled rice (or basmati rice), water, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Goan boiled rice (or basmati rice)
• 4 cups water
• 1 tsp mustard seeds
• 10 curry leaves
• 2 tbsp vegetable oil
• 1 tsp salt

Instructions

1. Step 1: Rinse 2 cups Goan boiled rice (or basmati rice) under cold water until the water runs clear. Drain well.
2. Step 2: In a large saucepan, bring 4 cups water to a rolling boil, then add 1 tsp salt.
3. Step 3: Add the drained rice to the boiling water, stir once gently, reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes until water is absorbed and rice is tender.
4. Step 4: While the rice cooks, heat 2 tbsp vegetable oil in a small pan over medium heat. Add 1 tsp mustard seeds and 10 curry leaves, frying until the mustard seeds pop and curry leaves crisp, about 1 minute.
5. Step 5: Once rice is cooked, fluff it gently with a fork and pour the hot tempered oil, mustard seeds, and curry leaves evenly over the rice. Toss lightly to combine.
6. Step 6: Serve the rice warm as a fragrant accompaniment to Goan curries or vegetable dishes.