Roasted Rice Porridge (Kanji)
A soothing and restorative porridge made from roasted aromatic rice, simmered until tender and finished with rich milk and sugar. This traditional Gujarati 'Kanji' offers a comforting, nutty flavor profile thanks to the toasted rice, creating a light yet satisfying meal perfect for digestion. The dish can be prepared with whole roasted grains for texture or ground into flour for a smoother, creamy consistency.
Ingredients
- 1 tablespoon Jeerasal rice (or Basmati rice) (Heaped. Originally '1 small spoon'. Jeerasal is a traditional aromatic variety.)
- 1/2 cup Water (Originally '1 pasher' (approx 1/4 sher).)
- 1/2 cup Whole milk (Originally '1 pasher' (approx 1/4 sher).)
- 1 tablespoon Rock sugar (or granulated sugar) (Heaped. Originally 'Chinai sakar' (Chinese sugar/rock sugar).)
Instructions
- 1Dry roast the rice in a pan or on a griddle (tawa) over medium heat until it turns light golden and aromatic. Alternatively, roast a larger batch and store, then take 1 heaped tablespoon for this recipe.
- 2Wash the roasted rice in a small saucepan. Add the water, cover the pan, and simmer over low heat until the water has evaporated and the rice is fully cooked and soft.
- 3Mash the cooked rice thoroughly with a spoon or ladle to break down the grains. Add the milk and sugar. Bring the mixture to a boil once. Remove from heat. If a thicker consistency is desired, simmer for a few minutes longer.
- 4For a smoother texture, grind the roasted rice into a fine powder before cooking. Follow the same cooking instructions, whisking the rice flour into the water to prevent lumps.