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Recipe For Coconut Milk Rice Porridge
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Ingredients
- Raw rice- 1 cup
- Fresh grated coconut- 1.5 cups
Instructions
Method
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This rice porridge preparation starts with coconut milk. Add fresh grated coconut and a cup of water in to mixer, grind it to fine puree. Transfer it to a fine strainer. Squeeze completely and extract coconut milk.
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Put the squeezed coconut back to the mixer and grind again along with 1/2 cup of water. Strain this as well to extract all possible coconut milk. Now you should be having around 2 to 2.5 cups of fresh coconut milk.
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Next rinse the raw rice with some water and drain it off. Then add around 3.5 cups of water and pressure cook it as you normally do to cook rice. I have cooked it for 3 whistles and 5 minutes in simmer. Let the pressure subside by itself.
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Next add cooked rice and coconut milk to a big vessel and bring it to boil. Let it be in simmer for 4 minutes. Then switch off the flame.
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Coconut milk rice porridge topped with ghee is ready to serve along with pickle and salt.
Notes
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It’s totally coconut milk that makes ganji a flavorful affair. So fresh coconut and enough coconut milk is recommended.
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You can use store bought coconut milk too to cook this rice porridge. I haven’t used it though.
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The rice should be cooked with little more water than you usually do. Because fluffy, grain seperated rice is not preferable for this porridge.
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We relish this rice porridge with whole mango pickle as side dish. If you prefer you can use any vegetable stir fry as side dish.
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Serve a bowl of ganji mixed with salt, top it with dollop of ghee and relish with your own home made pickle.
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