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Kanji Porridge Rice

Kanji is the tamil word for rice porridge. It is not only eaten in South India but in many south asian countries such as Japan, China, Philippines, Korea, Vietnam etc known by different names such as congee, lugau, okayu, etc.

Kanji is primarily a breakfast item although it can be eaten for main course of dinner or lunch as an alternative to rice. In India, Kanji is mainly eaten in the southern states of Tamil Nadu, Kerala and Karnataka. The rice kanji of Udupi, a town in Karnataka is well known.

Kanji is very light on the stomach. It is an excellent item to be given to the patients of food poisoning, diarrhoea, jaundice, etc. It is high on carbs and very low on fat with no oil used to prepare it at all.

The udupi kanji is made by boiling the rice with a little water. To it is added coconut milk and cooked. It served with pickle. Another version of kanji is prepared by cooking parboiled rice with water in a pressure cooker. It can be eaten with a variety of curries and dishes. Kanji is always served hot.

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