Base (2–3 servings)

• 1 cup raw white rice (short/medium grain or basmati)
• 1¼–1½ cups water for rice (see method)
• 1½ cups mixed vegetables, bite-size (carrot, beans, zucchini, cauliflower)
• 2 cups potatoes, peeled & cubed (for leaching)
• 1–1½ tsp oil or 1 tsp ghee (optional, for veg gloss)
• ½–¾ tsp salt total (optional; see swaps)
• Lemon wedges and fresh cilantro to finish

Gentle seasonings (optional)

• ¼ tsp cumin seeds or powder
• 1 small bay leaf (for rice aroma)
• ¼ tsp pepper or ½ tsp ginger paste (skip if triggers reflux)

CKD note: the leaching method below helps reduce potassium in potatoes. Always follow your dietitian’s plan.

1) Leach potatoes (CKD-friendly)

1. Peel & cube potatoes (2–3 cm). Rinse.
2. Soak in a large bowl of room-temp water for 2–4 hours, changing the water halfway.
3. Parboil in fresh boiling water for 5–10 minutes until just tender at edges. Drain and discard the water. Set aside to steam-dry.

Leaching reduces potassium; exact reduction varies. Use as directed by your clinician/dietitian.

2) Steam rice & veg

1. Rinse rice 2–3 times until water runs clearer. Soak 15 minutes; drain.
2. Cook by preferred method:
   • Rice cooker/steamer: rice + 1¼–1½ cups water + bay leaf (optional). Steam until tender; rest 5 minutes.
   • Stovetop: bring rice + water to boil, then cover on low 10–12 minutes; rest 5 minutes.
3. Steam vegetables separately until soft but not mushy (5–8 minutes). For gloss, toss with 1 tsp oil and a pinch of cumin/pepper.

3) Warm potatoes & assemble

1. In a non-stick pan, warm ½ tsp oil (optional). Add leached potatoes; sprinkle a pinch of salt (if using) and cumin. Toss 2–3 minutes to heat through.
2. Serve a plate/bowl of steamed rice + mixed veg + leached potatoes. Finish with lemon and cilantro.

Prep ahead

• Leach potatoes earlier in the day; refrigerate up to 24 hours after parboil and drain.
• Wash/chop veg and store airtight 2–3 days.
• Rinse/soak rice just before cooking for best texture.

Store & reheat

• Refrigerate cooked rice/veg/potatoes separately up to 2 days.
• Reheat rice with a splash of water; cover to steam (microwave 60–90 sec or stovetop low heat).
• Warm potatoes in a non-stick pan 2–3 min; avoid repeated reheating.

• Lemon + fresh herbs brighten flavor without extra salt.
• A pinch of cumin while steaming veg adds aroma.
• Fluff rice with a fork after resting to keep grains separate and soft.

Does leaching remove nutrients?

Some vitamins/minerals are reduced along with potassium. Use leaching only if recommended, and balance the day with other allowed foods.

Brown rice or white?

Either can work. White rice is gentler for some stomachs; brown rice adds fiber but may feel heavier. Choose what fits your plan and chewing comfort.

Can I add spices?

Yes—mild cumin, bay leaf, or a small ginger piece. Skip chili if reflux or CKD sodium/fluid goals discourage spicy, thirst-inducing meals.

Rice too dry or sticky?

Dry: add 1–2 tbsp water while reheating, cover. Sticky: rinse rice well and use correct water ratio; rest covered 5 minutes before fluffing.