This is one of the easiest and quickest breakfast recipes one can prepare within 15 minutes. “Jolpan” means refreshment in Assamese and served as breakfast or sometimes as quick meals and even as a dessert after meals. There are multiple variations of Jolpan, mostly prepared with different forms of rice such as Flattened Rice, Puffed Rice, Xandoh*, Komol Saul** and Bora Saul*** paired with curd, cream or milk along with jaggery as a sweetener. I had used Bora Saul (Sticky Rice) in this recipe. Try this magical traditional delicacy finished with swirls of cream and jaggery that will make you indulge into temptation in every spoonful bite.

Ingredients:
Sticky rice: 1 cup
Salt: As per taste
Water: 1 cup 

For serving:
Cream or full cream milk: Half cup (Or as required/person)
Jaggery: 1-2 tablespoons (Or as required/person)

Preparation: 15-20 minutes, serves two persons.

Step 1

Cooking the rice: Wash the rice thoroughly for 2-3 times and put it into a pressure cooker. Add one cup of water, a pinch of salt and place it on the stove for cooking. The rice and water ratio for cooking sticky rice always should be 1:1, that is 1 cup of water for 1 cup of rice. Use the same cup for measuring. Pressure cook the rice in medium to low flame and turn the gas off after 3-4 whistles. Let it rest for about 5-8 minutes until the steam goes out on its own.

Step 2

Platting & serving: Take out an adequate amount of rice in serving bowls or plates. Add cream or milk (as per preference), jaggery as required and serve immediately. You can add some fresh fruits of your choice alongside while serving.

*Xandoh: A mixture of a variety of sticky rice that is soaked, roasted and rough ground.

**Komol saul: A kind of rice available in Assam that can be eaten without cooking. Just soak the rice in warm water for 15-20 minutes and eat it.

***Bora saul: Known as Sticky Rice or Glutinous Rice, available in Northeast India and other Asian counties.

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