Red Rice Kanji

Method

1. 1

   Wash red rice: Wash 1.5 cups Kerala red rice (matta rice) in several changes of water until water is less cloudy. Soak 30 minutes.

2. 2

   Cook rice: Drain soaked rice. Cook in 8 cups water — red rice needs more water than white rice. Bring to a boil and cook 25-30 minutes until very soft and the grains burst open.

3. 3

   Strain excess water: Drain excess water through a colander and save it.

4. 4

   Make kanji: Return the cooked red rice to the pot. Add enough saved cooking water to make a porridge-like consistency — the kanji should be quite thin.

5. 5

   Season: Add salt to taste.

6. 6

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and 2 sprigs curry leaves.

7. 7

   Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden.

8. 8

   Add tempering: Pour the sizzling tempering into the kanji. Mix well.

9. 9

   Adjust consistency: Add more water if too thick. Red rice kanji should flow easily from a ladle.

10. 10

    Serve: Red rice kanji is highly nutritious. Serve warm with papad, pickle and buttermilk on the side.