Arisi Kanji

Rice porridge — raw rice simmered in a generous quantity of water until completely broken down and the starchy liquid thickens to a thin, flowing congee-like consistency. Eaten with a small amount of pickle, papad, or just salt and sesame oil; drunk warm when unwell, served at the end of the monsoon night meal as a light, easily digestible option. The Tamil Brahmin arisi kanji is plainer and thinner than the South Indian rice ganji or the North Indian khichdi; its very simplicity is the point. Added to the ceremonial meal on auspicious days as the final course; also the recommended food for anyone recovering from illness, considered the most digestible form of rice possible.