Comfort food is always something very healthy and nutritious for me. I have to thank my havyaka food roots for this. On a cold evening or a hot afternoon nothing can make me happier than a bowl full of rosematta rice porridge (Ganji) with some spicy Indian pickle. I was raised on rice porridges and One such rice porridge is this recipe I am sharing with you all today.
Rice porridge with fresh coconut and mung beans is really simple and easy to make but is an amazingly creamy, fragrant rice porridge which is hearty and comforting. This is a staple in my home town as mung bean is believed to be really cooling and in our summers our body needs it! Fresh Coconut is always surplus so it makes its way into everything we cook. I have used fresh coconut ground into a fine paste here but you can replace it with coconut milk/cream.
This rice porridge is traditionally served with a dollop of ghee and some spicy Indian mango pickle. You can also eat it plain with a pinch of salt. Serve it with some honey or maple syrup for a delicious breakfast!
Get creative as this is a great base for several toppings
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- White rice 1 cup
- Dry mung beans 1 cup
- Freshly ground coconut 1 cup
- A pinch of salt
Soak the dry mung beans for 5-6 hours, preferably over night. Discard the water.
Combine mung beans, rice and coconut paste/cream, add a pinch of salt and 3 cups of water in a big pot and let it cook. Rice and mung beans need to be mushy and falling apart when done. This can take quite some time. I used my faithful pressure cooker which makes my life SO much easier.
Add more water to get the required consistency and taste and adjust the salt to suit your taste.
Serve hot with sweet or spicy toppings.