Rice Bran Porridge (Kanji) Recipe

Indian · Main course · 30 min total

A comforting, savory porridge from Kerala, India, made with rice bran and spices, perfect for a light meal or breakfast.

Ingredients

• 1/2 cup rice bran (unpolished, from rice mill)
• 4 cups water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 dried red chili
• 1 sprig curry leaves
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 inch ginger, grated
• 1 tablespoon grated coconut (optional)

Instructions

1. In a saucepan, combine rice bran, water, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the porridge thickens.
2. In a small pan, heat coconut oil over medium heat. Add mustard seeds and let them pop. Add dried red chili, curry leaves, onion, garlic, and ginger. Sauté until onion is golden.
3. Pour the tempering into the porridge and mix well. Simmer for 2 minutes. Garnish with grated coconut if desired. Serve warm.

Tips

• For a thinner consistency, add more water.
• Leftovers can be refrigerated for up to 2 days; reheat with a splash of water.

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