Kanji | Rice Gruel | Kerala Kanji

Kanji is a sort of rice porridge or gruel rice popular among many Asian countries. In Kerala, Kanji(gruel rice) is served usually with thenga chammanthi(coconut chutney),cherupayaru thoran(green gram stir fry) or chembu astram (colocasia curry) or kadumanga or vella naranga achar(white lemon pickle) or even coconut milk too. This is one of the comfort meal that many Kerala homes still practice. Also, when you are sick with fever or any digestive issues then definitely warm kanji serves as the right meal to make you feel better. The rice cooked with its water and a little salt makes a filling meal. We do make it as a quick dinner after a heavy meal for lunch or after a tiring day or when someone is sick at home. Kanji is considered as a comfort meal and is served at hospitals for easy digestion.

Watch the YouTube # shorts on kanji recipe.

Preparation time~ 5 mins
Cooking time~ 20 mins
Serves ~2-3
Ingredients
boiled rice /matta rice 1 cup
water 3 -4 cups
salt to taste

Method

• Wash the rice and put it in the rice cooker or pot with the required water and cook till done (I used the pressure cooker and so cooked till 2 whistles). Add the salt after pressure is released and serve hot .

NOTES
* The cooking time of each variety of rice may vary.So always remember to add one cup of water extra to the normal cooking measure of water.

* If you want it more watery then,add more drinking water.

* If you like to serve with coconut milk, add 1/2 cup thick coconut milk to the cooked rice gruel(kanji). Mix well and serve. Coconut milk adds a mild sweetness to kanji.