Old Porridge, or Kanji as it's affectionately known in South India, is a humble yet deeply satisfying breakfast staple, particularly prevalent in rural villages. This simple rice porridge, often cooked in large quantities, boasts a unique texture and subtle flavour that's both comforting and surprisingly versatile. Unlike its creamy Western counterparts, Kanji offers a slightly watery consistency, allowing the rice grains to retain their individual character while absorbing the essence of its accompanying spices. Its preparation, passed down through generations, involves minimal ingredients and a straightforward process, making it a perfect option for busy mornings. It's a testament to the resourcefulness of traditional South Indian cooking, transforming basic ingredients into a nourishing and delicious meal.
Kanji’s versatility shines through in its adaptability; it can be enjoyed plain, spiced with ginger and pepper, or enriched with a dollop of coconut milk and a sprinkle of curry leaves. To discover the simple yet rewarding steps involved in creating this authentic South Indian breakfast, let's delve into the detailed recipe below.
Tools Needed
- Pot
- Stove
Ingredients
- name: Cooked Rice
- amount: Leftover from a previous meal
Step-by-Step Instructions
Step 1. Prepare the Rice
- Drain the water from leftover cooked rice.
- Boil water in a pot.
- Add the drained rice to the boiling water.
- Boil the rice for a short time.
![Drain the water from leftover cooked rice. [130.16]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/130.16/shot.jpg?width=700)
![Boil water in a pot. [130.16]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/131.44/shot.jpg?width=700)
![Add the drained rice to the boiling water. [136.56]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/137.0238/shot.jpg?width=700)
![Boil the rice for a short time. [138.879]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/141.3832/shot.jpg?width=700)
- Drain the water from the rice again, leaving it slightly moist.
- Let the rice cool completely.
![Drain the water from the rice again, leaving it slightly moist. [151.4]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/152.16/shot.jpg?width=700)
![Let the rice cool completely. [155.2]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/156.24/shot.jpg?width=700)
Step 2. Rest and Ferment
- Add a small amount of water to the cooled rice.
- Cover and let it sit overnight or for at least several hours.
![Add a small amount of water to the cooled rice. [160.4]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/160.7838/shot.jpg?width=700)
![Cover and let it sit overnight or for at least several hours. [162.319]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/167.887/shot.jpg?width=700)
Step 3. Enjoy!
- In the morning, the porridge (kanji) is ready.
![In the morning, the porridge (kanji) is ready. [190.159]](https://img.ambrosiaindiancuisine.com/yt/1048825110622568450/192.6872/shot.jpg?width=700)
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Add salt to taste only in the morning, before eating. Avoid adding salt the night before as it can make the porridge sour.
- For extra flavor, add onions, chilies, and coriander leaves.
- Old porridge is believed to be nutritious and beneficial, especially for those who work physically demanding jobs.
Nutrition
- N/A
FAQs
1. Can I use other types of rice for Kanji?
While traditional Kanji uses short-grain rice, you can experiment with other varieties. However, the texture might vary slightly. Short-grain rice is best for its soft, mushy texture.
2. How can I make Kanji thicker or thinner?
To thicken, use less water. For a thinner Kanji, add more water during cooking. You can also adjust the amount of rice accordingly.
So there you have it – a simple yet deeply satisfying recipe for Old Porridge (Kanji), a true taste of South Indian village life. This versatile breakfast is perfect for a quick and healthy start to your day, and easily adaptable to your preferences. Enjoy the comforting warmth and traditional flavours of this age-old recipe!