Beary Rice Kanji

Beary Rice Kanji

Beary Rice Kanji

Veg Vegan

A thin, soothing rice gruel cooked with coconut milk until creamy — a restorative Beary breakfast and Ramadan sehri staple. Sometimes made plain, sometimes with jaggery or slightly salted and served with fish pickle or dry chutney.

Cuisines

Mangalorean Beary Malabar

Best for

Breakfast

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

basmati rice 1 cup Basmati rice
water 6 cups Water
Coconut Milk 1 cup Coconut Milk , thick
salt 1 teaspoon Salt
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
Black Peppercorn 1 teaspoon Black Peppercorn
Garlic 2 cloves Garlic , crushed
Ginger 1 inch Ginger , finely chopped
Onion 1 small Onion , finely sliced
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Wash and soak the basmati rice for 30 minutes.
  2. 2 In a large pot, bring the water to a boil.
  3. 3 Add the soaked rice to the boiling water and cook on medium heat until the rice is soft and mushy.
  4. 4 In a separate pan, heat ghee and add cumin seeds and black peppercorns.
  5. 5 Add crushed garlic, chopped ginger, and sliced onion to the pan and sauté until the onion turns golden brown.
  6. 6 Pour the sautéed mixture into the cooked rice and mix well.
  7. 7 Add coconut milk and salt to the rice and stir to combine.
  8. 8 Simmer the rice kanji on low heat for 10 minutes, stirring occasionally.
  9. 9 Garnish with chopped coriander leaves before serving.

Tips

For extra flavor, you can add a few curry leaves while sautéing the spices.