Soupy Rice - Kanji

This is one of my favorite breakfasts. Light, easy, and quick to prepare - it gives me energy all through the morning while giving my digestive system a break. It's a perfect way to rejuvenate and get ready for the day! You can make three different variations of this dish:

Manda - The soupiest variation
Peya - A bit thicker
Vilani - The thickest variation

This is how:

Vilani variation

Vilani variation

Serves 2 people

Wash the rice in a bowl of water while rubbing it between your hands. This is especially important if don't know the source of your rice, or if it's not organic.
After rubbing it for a while, poor out the water and repeat 4-5 times or until the water runs clear. 

In a pot (use a pressure cooker if you have one) add:

- 1 tbs ghee
- 1/2 tsp rock salt
- 1 tsp grated fresh ginger
- 1/2 tsp grated fresh turmeric
- 1/2 cup white basmati rice
- water to get your preferred thickness

Manda - 1/2 cup white basmati rice to 3 cups water
Peya - 1/2 cup white basmati rice to 2 cups water
Vilepi - 1/2 cup white basmati rice to 1 cup water

Cook until the rice is soft. In my pressure cooker, it takes 15-17 min.
In a normal pot, you will need around 20-35 min. Soak the rice overnight or for a few hours before cooking to reduce the preparation time. 

Trust your intuition and have a positive loving attitude while cooking. Enjoy your kunji plain, with a date or two on top, or experiment with other spices such as cardamom, fennel, rose petals and cinnamon. 

Lisa Åkesson Stryker