Rice Varieties‎ > ‎

Poricha Kanji

Ingredients:

Cooked rice – 1 bowl

Ghee – 2 to 3 teaspoons

Hing – ¼ teaspoon

Grind to powder:

Pepper – 1 teaspoon

Cumin seeds – 1 teaspoon


Serves: 2 to 3


Method:

  1. Mash the cooked rice nicely with ½ cup of water.
  2. Heat ghee in a pan, add hing & the ground powder and fry for a minute. (Until aroma rises)
  3. Add the mashed rice and allow to boil 3 to 5 minutes.
  4. Serve hot. Tasty to have on a cold winter day.

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