Rice Kanji

 

Rice Kanji Recipe (South Indian Style)

Ingredients:

• 1 cup rice (any variety, typically short-grain rice like Sona Masoori or Ponni rice)
• 5-6 cups water (or more, depending on the consistency you prefer)
• 1-2 tsp salt (to taste)
• 1/2 tsp turmeric powder (optional)
• 1-2 tsp ghee (clarified butter)
• A few curry leaves (optional)
• 1-2 green chilies (optional, for a little heat)
• 1/2 tsp cumin seeds (optional, for extra flavor)

Instructions:

1. Rinse the Rice: Wash the rice thoroughly in water, and drain.

2. Cook the Rice: In a large pot, add the rinsed rice and 5-6 cups of water. Bring it to a boil. Then, reduce the heat to low and let it simmer. You want the rice to cook until it becomes soft and starts to break down into a thick, soupy consistency. This will usually take about 25-30 minutes. If the mixture looks too thick, add more water to achieve a porridge-like consistency.

3. Season the Kanji: Add salt to taste. You can also add a pinch of turmeric powder for color and a mild earthy flavor.

4. Temper the Spices (Optional):

   • In a separate small pan, heat 1-2 teaspoons of ghee.
   • Add cumin seeds (if using), and allow them to splutter.
   • Add curry leaves and green chilies (if using) for flavor and fragrance.
   • Pour this tempering over the cooked rice kanji and mix gently.

5. Serve: Serve the rice kanji warm. It can be eaten as a meal or a light snack, and it’s often enjoyed with side dishes like pickle, yogurt, or even a little more ghee on top.

Variations:

• Vegetable Rice Kanji: You can add vegetables like carrots, beans, or potatoes while cooking the rice to make it more hearty.
• With Coconut: Some recipes also use fresh coconut milk or grated coconut for a richer flavor.

This recipe is quite basic and flexible depending on what you have at home and your personal preferences.