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.
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Recipe
Ingredients
| 1 cup | raw rice |
| 4 cups | water |
| 1/2 cup | coconut milk |
| 1 teaspoon | salt |
| 1 teaspoon | ghee |
| 1 | green chili, slit |
| 1 teaspoon | cumin seeds |
| 1 | small ginger piece, chopped |
| 1 | curry leaf sprig |
Instructions
- 1 Wash and soak the rice for 20 minutes.
- 2 Drain the rice and set aside.
- 3 In a heavy-bottomed pot, bring the water to a boil.
- 4 Add the soaked rice to the boiling water and cook on medium heat until the rice is soft and mushy.
- 5 Stir in the coconut milk and salt, and let it simmer for another 5 minutes.
- 6 In a small pan, heat the ghee and add cumin seeds.
- 7 Once the cumin seeds splutter, add the chopped ginger, green chili, and curry leaves.
- 8 Pour the tempering over the rice mixture and mix well.
- 9 Serve hot.
Tips
For a richer flavor, you can add a pinch of asafoetida to the tempering.