How To Make Traditional Rice Kanji At Home In 7 Easy Steps

Rice Kanji Ingredients

• 1 cup white or brown rice
• 8-10 cups water (adjustable for desired consistency)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon grated ginger
• 1/2 teaspoon ground coriander
• Pinch of asafoetida (hing) (optional)
• 1 teaspoon ghee
• Salt to taste
• Fresh cilantro leaves for garnish
• Lemon wedges for garnish (optional)

Rice Kanji Recipe

1. Rinse the rice under cold running water until the water becomes clear. Then, drain the rice completely.
2. Fill a large pot with water and bring it to a boil. Add the rinsed rice and continue boiling over medium heat.
3. After the water reaches a boil, lower the heat to a simmer and let the rice cook gently. Occasionally, stir the mixture to prevent the rice from sticking to the pot.
4. In a small pan, toast the cumin seeds and coriander seeds over medium heat until they begin to sizzle. Continue sautéing for another minute or two, until the spices release their aroma. Allow the spices to cool, then grind them into a powder.
5. Add the toasted spice powder to the simmering rice and stir thoroughly. If using asafoetida (hing), add it at this stage.
6. Continue to simmer the rice mixture for 30-40 minutes, or until it thickens and the grains break down, achieving a creamy porridge-like texture. If the mixture becomes too thick, adjust the consistency by adding more water as needed. Add salt and ghee, stir.
7. Once the kanji has reached the desired consistency, remove it from the heat source. Serve the kanji hot, garnished with a sprinkle of freshly chopped cilantro leaves and a squeeze of lemon juice, if preferred.

Keep reading Herzindagi for more such stories.

Credits: Freepik