When it comes to comfort food nothing can beat this Rice-Mung bean kanji or porridge in coconut milk…
Cold viruses fell in love with me and have been dancing in my nasal cavity for the last couple of days. Today, I woke up totally sick and exhausted. I didn’t have any appetite but at the same time, I felt really hungry. When sick nothing can comfort me like a bowl of hot rice-mung bean kanji. So I made this today and had this for both lunch and dinner. A bowl of this hot kanji with pickle provided me with the warmth and energy to get out of the blanket. I had loved this since my childhood and used to request my mom to make this during non-sick days too. The cooked rice and mung bean along with the coconut milk made this porridge rich and highly nutritious.
For making this porridge, I highly recommend using Rosematta rice or Kerala Matta rice which is the famous rice in Kerala. It is available in some of the Indian stores. I’ve had this made with other rice, but this particular rice makes this kanji taste delicious and nutritious.
This is known as “Kanji” in Kerala, enjoyed by almost everyone & is truly a comfort food.
Cooking Video
Rice-Mung Bean Coconut milk Kanji or Porridge
Ingredients:
- Rosematta or Kerala matta red rice- 1 1/2 cups
- Whole mung bean- 1 cup
- Water- 4 cups
- Salt- 1 1/2 tsp
- Coconut milk, thick- 2 cups
- Water, to thin down the kanji- 1 cup
Instruction:
- Rinse the rice and mung bean taken in a strainer under running water till the water turns clear.
- If cooking in a regular pressure cooker, add the rice, mung bean & salt along with 4 cups water. Cook till 4 whistles till rice & mung bean has cooked well.
- After the rice and mung bean has cooked, using a wooden spoon slightly mash the cooked rice and bean.
- Add coconut milk and combine well.
- Add 1/2 to 1 cup water to thin down the consistency.
- Cook over medium heat, and let coconut milk come to a slight boil.
- Serve in a bowl & enjoy with pickle.
Cooking in Instant Pot
- If making in the Instant Pot: add rice, mung bean, salt, and water to the stainless steel pot.
- Select the pressure cook setting, set the time to 30 minutes at high pressure.
- After pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
- Open the lid, combine well.
- Add coconut milk, combine well.
- If it’s too thick add 1/2 to 1 cup water to thin it down.
- Select saute setting, normal temperature and cook till the coconut milk has come to a slight boil.
- Taste and add more salt if needed.
- Serve hot in a soup bowl and enjoy with pickle.
Tips:
- Adjust the consistency based on your needs by adding a combination of coconut milk and water.
- Add enough salt to taste.
- Rosematta or Kerala matta red rice- 1½ cups
- Whole mung bean- 1 cup
- Water- 4 cups
- Salt- 1½ to 2 tsp
- Coconut milk, thick 2 cups
- Water, to thin down the kanji- 1 cup
- Rinse the rice and mung bean taken in a strainer under running water till the water turns clear.
- If cooking in a regular pressure cooker, add the rice, mung bean & salt along with 4 cups water. Cook till 4 whistles till rice & mung bean have cooked well.
- After the rice and mung bean has cooked, using a wooden spoon slightly mash the cooked rice and bean.
- Add coconut milk and combine well.
- Add ½ to 1 cup water to thin it down.
- Cook over medium heat, let coconut milk come to a slight boil.
- Serve in a bowl & enjoy with pickle.
- If making in the Instant Pot: add rice, mung bean, salt, and water to the stainless steel pot.
- Select the pressure cook setting, set the time to 30 minutes at high pressure.
- After pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
- Open the lid, combine well using a wooden spoon slightly mash the rice & mung beans.
- Add coconut milk, combine well.
- If it's too thick add ½ to 1 cup water to thin it down.
- Select saute setting, normal temperature and cook till the coconut milk has come to a slight boil.
- Taste and add more salt if needed.
- Serve hot in a soup bowl and enjoy with pickle.
Add enough salt to taste.
