![]() Seriously, from this Indonesian bubur ayam to this silky Japanese nanakusa gayu – to this assertive Chinese century eggs and fish fillet porridge – whipping up congee in your Tiger rice cooker is as simple as loading everything into the inner pot. Since this hearty porridge is so delicious, we’re all about making rice cooker congee. And that’s just a few of the many different names this soothing and comforting rice dish goes by around the globe.īut no matter whether you call it arroz caldo or chok, you’re going to love how easy it is to make this congee recipe in your rice cooker! In Indonesia, rice porridge is bubur, in Cambodia it’s bobar – and in Korea it’s called Juk. It is congee in the Guangdong province in China – and is okayu in Japan. Now, rice porridge goes by a ton of different names throughout the Asian food lexicon. The list of possible ingredients is truly endless! And while that may not sound very appetizing, it’s basically the chicken soup of Asia, eaten when you’re feeling under the weather – or when you just need a dose of home-cooked comfort food.Ĭongee can be served plain to someone with a tender stomach – or can be full of flavor forward ingredients like meat, eggs, fried shallots and spices. Sreedevi Lakshmi Kutty is the Co-Founder of Bio Basics, a social venture retailing organic food and a Consultant to the Save Our Rice Campaign.At its most basic, congee is a thick rice porridge comprised of rice grains that have been cooked in water or broth for long enough that they begin to disintegrate. Pappadam crisps or and green gram on the side? They may actually surprise us and enjoy it. Why don’t we introduce it to our children on a rainy evening in a soup bowl, with some roasted Kanji water as a way to rediscover our own version of healthy soups instead of chasing artificially flavoured soups. Kanjis, prepared using medicinal rices like Navara, Raktasali and herbs, are consumed during Aadi (Karkidakam). Kanji cures fatigue, removes toxins, stimulates the appetite and helps facilitate bowel movements. Kanji water are used extensively in Ayurveda as part of the diet and during treatment. This is the best source of Vitamin B12 for vegetarians.” Nandish said, “The only thing better than this is the water in which the rice was soaked. We had a wonderful surprise in the morning: a small bowl of leftover rice was mixed with buttermilk and chopped onions and accompanied by another bowl of sprouted groundnuts, green gram and Bengal gram. Three years ago, when we were visiting organic seed saver paddy farmers in Karnataka we stayed with Nandish, an innovative rice farmer. Kanji is usually made of broken rice, as it gets cooked faster. Kanjis can also be flavoured with steamed greens like moringa leaves and curry leaves or cooked along with green gram. Thuvaiyal or any of the numerous chutneys that are an integral part of the South Indian cuisine. We use coconut chutney, roasted gram chutney, tuvar chutney, ridge gourd Karuppu kavuni black rice (almost purple in colour and rich in taste). Ilupai poo samba (a white rice) and semi-polished Kanji made with different varieties of rice tastes different. Before pressure cooking came into vogue, rice was cooked in an open vessel with lots of water, which was then drained into another vessel and kept aside. Kanji water flavoured with a little salt and pickle. I don’t think many farmers grow these paddy varieties now.” Everything, except the pappadam made by a neighbouring family, was cultivated and processed by us. My aunt reminisced, “The kanji would be of Chitteni, Onattan,Vatton, Navara or Erumakkari red rice - grown, parboiled and milled, bran mostly intact. This, along with some pickle or leftover gravy stored in a kalchatti, was next morning’s breakfast for the adults. ![]() Kanji, if any, and keep it in an earthen pot. After dinner, my aunt would pour water into the leftover While the jar of salt mixed with water went around, we would try to get a bite of each other’s Poriyal on a small strip of banana leaf set beside the plate. Kanji, a blob of coconut chutney and green gram We were served two ladles of hot red rice The steel plates and spoons fashioned out of jackfruit leaves would be laid out. Kanji for dinner was the only feasible option.Īt 7.30 pm, we would line up on a mat on the floor. We were 18 grandchildren and, almost every year, at least a dozen would gather to spend time with our grandparents. It evokes memories of our annual childhood holiday in a small village on the banks of the Periyar river in Kerala. Now that the rains are making their reluctant appearance, I long for
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