Broken Rice Porridge (Kanji)
This soothing and traditional Gujarati porridge transforms simple broken rice into a creamy, comforting dish perfect for a light meal or recovery food. Slow-cooked until tender and enriched with fresh milk and a touch of sugar, it offers a delicate sweetness and smooth texture that warms the soul. A final splash of aromatic rose water elevates the humble ingredients into a fragrant and satisfying treat.
Ingredients
- 1 tablespoon Broken rice (Kanki) (Originally 'one small heaped spoon'. Use broken rice or rice grits.)
- 2 cups Water (Originally 'half seer' (approx 450-500ml).)
- 1 cup Whole milk (Originally 'one pasher' (approx 250ml).)
- 1 tablespoon Sugar (Originally 'one heaped spoon'. Adjust to taste.)
- 1/2 teaspoon Rose water (Optional. Originally 'half a spoon'.)
Instructions
- 1Take the broken rice and wash it thoroughly until clean.
- 2Place the washed rice in a saucepan (originally a tinned vessel) and pour in the cold water. Cover the pot and place it on low heat. Simmer gently until the rice is fully cooked and tender, and the water has mostly evaporated.
- 3Once the water has reduced, add the fresh milk and the sugar. Stir well to combine.
- 4Continue to cook on low heat, stirring occasionally, until the porridge (kanji) thickens to your desired consistency. Remove from heat. If desired, stir in the rose water for fragrance before serving.