To prepare rice rava, there is not need to soak rice, dry and grind it. Just make a coarse pwd of rice in the mixer grinder.

your recipies are too good. pls post your pic also along with food pictures.

Is rice rava the same as idli rava? that’s how we get it here in the States. Please let me know.

No, rice rava is different from idli ravva.

And please include closeup pictures of both ravva and sooji, with maybe some regular rice for size reference.

I think ravva must be more like rice “grits” and sooji like “farina”, although many people use the words interchangeably. When I asked at the local Indian store for rice ravva, they didn’t know what I meant, but after some discussion, I was pointed to the rice sooji. And besides the gluey texture, the worst part was that the sooji tasted rancid.

I have used brown rice farina (I’ll put the link in for any North American readers as it is readily available in many health food stores in both US and Canada — http://www.bobsredmill.com/product.php?productid=3625&cat=124&page=1 ) I buy the organic version if I can get it. It turns out soupy, but the taste is authentic.

In the meantime, I will try reducing the water a bit to see if that works. My goal is to produce something that looks as beautiful as your picture although I can’t get banana leaves here (or any other kind of leaf either as it is midwinter).

Thanks so much for taking the time to answer.

I know that I am replying to an old posting, but I am hoping you will still answer a question I have.

I had a craving today for upma. I went to the nearest Indian store and bought a bag of “rice sooji” and tried your recipe. I used your ratio of 5 cups water to 2 cups water exactly. I brought the water to a boil and then added the rice ravva and reduced the heat. I cooked it for over 11 minutes and then let it sit for 10 minutes, but it still didn’t get nice and fluffy like in your picture, or like my childhood memories of upma. There were parts that looked like they were almost fluffy, but it was mostly very sticky (in fact more like glue). A lot was stuck to the bottom of the pot too.

Any suggestions? Should I just have let it cook longer?

Also, have you ever tried baking this after all the ingredients are added together? I wonder if it would get fluffy and I wouldn’t have to worry about it burning or making a mess of the pan.

Your website is amazing. You need another blog just to tell us where you ever get the time to do your two blogs and take care of your family too!

There is a difference between rice sooji and rice ravva. Was the rice sooji very fine like semolina or like coarsely ground grain? Rice ravva or grain that is coarsely ground needs more water to cook while the finely ground sooji needs lesser water to cook.

I have not tried baking, Wendy. Your comment makes me want to do a post on ravva and sooji both wheat and rice. Many visitors have queries regarding ravva and sooji. I will do a post sometime.

Thanks for your kind words, Wendy. Comments like yours and motivate me to make time for blogging.

No, idli rava cannot be used instead of rice ravva. Both differ.

Now let me read the posts and comment. Will be back in a jiffy.