Unlock The Secrets To Perfect Rice Kanji With This Simple Guide

Rice kanji is a simple, nourishing porridge made from rice and water, often consumed for digestion, hydration, and energy. Here’s an easy recipe to prepare it at home.

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Rice kanji is a light, easily digestible porridge made by cooking rice in plenty of water until soft. It is a traditional, nourishing dish often consumed for hydration, digestion, and energy. Popular in many Indian households, it is especially beneficial during illness, fasting, or hot summers. The consistency can range from thin to thick, depending on preference. It can be enjoyed plain, with salt, or mixed with buttermilk/curd for a refreshing taste. Simple yet wholesome, rice kanji is a comfort food loved across generations.

Wash and Soak Rice

Wash and Soak the Rice: Rinse ½ cup rice thoroughly under running water to remove excess starch. If using whole rice grains, soak for 30 minutes to soften (optional for faster cooking).

Cook the rice

Cook the Rice: In a pot, add 4 cups of water and the washed rice. Bring to a boil, then reduce the heat and let it simmer for 20–30 minutes, stirring occasionally. The rice should become very soft and slightly mushy.

Mash the Rice

Mash the Rice: Once fully cooked, mash the rice lightly using a ladle or hand blender for a smoother texture. You can also leave the grains whole for a chunkier consistency.

Adjust Consistency

Adjust Consistency and Seasoning: Add more water if needed to achieve a thin porridge-like texture. Stir in a pinch of salt (optional) for taste.

Serve Warm

Serve Warm or Cold: Serve warm as a plain kanji or mix with buttermilk/curd for a refreshing summer drink. You can also flavor it with cumin, ginger, or fenugreek for added health benefits.