Sigappu Arisi Kanji

Method

1. 1

   Wash sigappu arisi: Wash 1 cup sigappu arisi (red rice / mappillai samba or any red rice). Soak 30 minutes. Drain.

2. 2

   Cook red rice kanji: In a pot bring 5 cups water to a boil. Add soaked red rice and salt. Cook on medium heat 25-30 minutes stirring occasionally until the rice is very soft and porridge-like.

3. 3

   Mash some rice: Mash some of the cooked rice against the pot sides — this naturally thickens the kanji.

4. 4

   Adjust consistency: Sigappu arisi kanji should be a loose flowing porridge. Add more water if too thick.

5. 5

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies and 1 sprig curry leaves.

6. 6

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

7. 7

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

8. 8

   Add fresh coconut milk: Stir in half cup thin coconut milk for richness.

9. 9

   Season: Adjust salt.

10. 10

    Serve: Sigappu arisi kanji should be a flowing, pinkish-red porridge. It is rich in iron and very nutritious. Serve warm with papad and pickle.