Rice Kanji Recipe

Ingredients

• 1 Cup cooked rice
• 1 Cup water, at room temperature
• 1/2 Cup buttermilk (Indian Chaas)
• 1/4 teaspoon salt or to taste
• 4 - 5 shallots (sambar onion)
• 1/2 inch ginger, chopped
• 1 green chilli, chopped ((optional))
• 1 sprig curry leaves
• handful of fresh coriander leaves, chopped

Instructions

1. 1

   Take your leftover cooked rice and place it in a clay pot (traditional) or a ceramic bowl.

2. 2

   Add clean, drinking water until the rice is submerged by at least an inch.

3. 3

   Cover it with a lid or a thin muslin cloth and leave it on your kitchen counter overnight (approx. 8–10 hours).

4. 4

   The next morning, you’ll notice the water has turned slightly opaque, bubbly, frothy, and slightly tangy. Do not drain this water!

5. 5

   Using clean hands, gently mash the rice into the water. The goal is to break the grains slightly to release the starches and create a slightly thick consistency.

6. 6

   Whisk the buttermilk and stir it into the rice mixture. Add the crushed shallots, green chilli, and ginger. They provide a sharp, sweet crunch and are excellent for lowering body heat. Add chopped curry leaves, coriander leaves, and salt. Mix nicely.

7. 7

   Serve rice kanji at room temperature.