Soupy Rice - Kunji

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

Vilani variation

Vilani variation

KUNJI
Serves 2 people

You need:

  • 1 tbs ghee

  • 1 tsp rock salt

  • 1 ½ tsp grated fresh ginger

  • 1 tsp grated fresh turmeric
    (or powder)

  • ½ cup white basmati rice

  • Water to get your preferred thickness

  • A squeeze of lime

This is how:
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. If you know and trust the source of your rice - skip this step.

In a small to medium size pot (use a pressure cooker if you have one) add:
1 tbs ghee, 1 tsp rock salt, 1 ½ tsp grated fresh ginger and 1 tsp grated fresh turmeric (powder). Turn up to medium heat and simmer the spices in the ghee for a few minutes.

Then add in the ½ cup white basmati rice and stir until it’s covered in the spices.

kunji_sopy_rice

Add water to get your preferred thickness:
Manda 1:6 ratio - 1/2 cup white basmati rice and 3 cups water
Peya 1:4 ratio - 1/2 cup white basmati rice to 2 cups water
Vilepi 1:2 ratio - 1/2 cup white basmati rice to 1 cup water

I personally prefer a Manda variation or even slightly more water to make the Kunji creamy and smooth. Experiment with what your preference is, there’s no right or wrong. As a rule of tumb, the thinner the Kunji, the lighter it is for Agni (our digestive capacity)

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. 

Squeeze some lime on top to include the sour taste in your meal and pay close attention to how it feels, smells, sounds, tastes and looks when you eat. By engaging all your senses you will easier be able to absorb the food and allow the nourishment in.

Lisa Åkesson Stryker