Served and had in myriad names and forms; with equally different toppings and accompaniments, congee or phyana bhaat is probably world-class, non-discriminatory and as wholesome as it gets. Be it race, gender, social class or educational background, plain rice and boiled water transcends every worldly boundary: kanakchur might probably be the best thing to happen to congee.
ingredients: for 2-3 servings
- 175 gms Kanakchur rice
- 30 gms Ghee
Wash the Kanakchur rice grains in cold, running water a couple of times till the water runs clear.
Place it in a vessel with cold water that reaches about 1 and ½ inch above the rice surface. Stir once and cover. Cook on medium-high flame, checking once or twice till the rice is slightly mushy, (around 8-10 minutes). Keep a pot of warm water ready in case the rice soaks up all the liquid before completely cooked; and add a little at a time (about ½ a cup) to have a porridge-like consistency.
Once cooked, turn off the heat and let it stand for a good few minutes, covered before serving.
Serve warm in individual bowls with toppings and accompaniments of choice. Drizzle a couple of tablespoons of ghee over each bowl.