1. Simple Rice Kanji (Traditional Version)

This version Kinji Reipe is the most basic and is commonly eaten as a light meal, especially when recovering from illness. For more recipes visit organicrecipe.net website

Ingredients of Kinji Recipe

• ½ cup rice (preferably parboiled or red rice)
• 4 cups water
• ½ teaspoon salt (optional)

Instructions of Kinji Recipe:

1. Wash the rice thoroughly and drain the excess water.
2. In a pot, add the rice and water.
3. Cook on medium heat until the rice grains are soft and broken down, stirring occasionally.
4. Add salt if desired and mix well.
5. Serve warm, optionally with a side of pickle or coconut chutney.

2. Spiced Kanji (Kerala-Style Kanji with Fenugreek and Coconut)

This version is enriched with spices and coconut, making it more flavorful and nutritious.

Ingredients:

• ½ cup rice (red rice or matta rice works best)
• 4 cups water
• ½ teaspoon fenugreek seeds
• ¼ cup grated coconut
• ½ teaspoon salt
• 1 teaspoon ghee (optional)

Instructions:

1. Rinse the rice well and soak for 30 minutes (optional, for faster cooking).
2. In a pot, add the rice, fenugreek seeds, and water. Cook on medium heat until soft.
3. Once the rice is well-cooked, add grated coconut and salt. Mix well.
4. Simmer for a few minutes, then turn off the heat.
5. Optionally, add a teaspoon of ghee before serving for extra flavor.
6. Serve hot with pickle, chutney, or papad.

Serving Suggestions:

• Enjoy with pickle, green gram stir-fry, or buttermilk.
• Some variations include adding turmeric, garlic, or cumin for extra health benefits.
• You can ferment Kanji overnight for a probiotic-rich meal.