Rice Konji
Rice Konji, also known as Rice Gruel or Rice Porridge, is a comforting and easy-to-digest dish that is often served as breakfast or during times of illness. It is a great source of carbohydrates, providing energy to the body. This vegan and gluten-free recipe is made with just a few simple ingredients, making it a budget-friendly option. It is also easy to customize by adding your choice of spices or toppings, such as nuts or fresh fruit.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
107 kcal
Protein
2 g
Carbs
20 g
Fat
2 g
Fiber
1 g
Ingredients
Rice, raw, milled
0.5 cup (100g)
Plain Water
4 medium cup (1000g)
Cumin seeds
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Grated Ginger
1 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Curry leaves
5 number (0.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Coconut oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Instructions
Cooking Steps
Rinse the rice in water until the water runs clear.
In a large pot, combine the rice and water. Bring to a boil over medium heat.
Reduce the heat to low and simmer the rice, stirring occasionally, for 30-35 minutes until it becomes soft and porridge-like.
Add salt to taste.
In a separate pan, heat the coconut oil over medium heat. Add cumin seeds, mustard seeds, grated ginger, turmeric powder, and curry leaves. Cook for 1-2 minutes until the spices become fragrant.
Add the spice mixture to the rice porridge and stir well.
Simmer for another 5-10 minutes until the flavors are well combined.
Garnish with fresh coriander leaves and serve hot.