Rice porridge cooked in coconut milk is a comfort food for summer. It is soothing to the body and does not involve much work near the fire.  It is cooked on a slow flame, with an occasional stir. This is a  typical food of South Kanara.

To make the coconut milk : Grate one coconut and put it in warm water for sometime. Take some coconut and blend it in the mixer with a little water. Strain in a colander. Keep the husk aside and repeat the procedure for rest of the coconut.

The used husk can be used again by adding water. I hope you liked this recipe , do leave a comment.

Rice porridge
Rice porridge

Ingredients :

Raw Rice 1 bowl (150 grams)

Coconut milk of 1  medium sized coconut

salt to taste

water approximately 6 glasses

Procedure :

Take a thick bottomed vessel , and put the rice to cook with sufficient quantity of water. Let cook on low flame. In the meanwhile extract the coocnut milk and add to it. Add dalt. Mix well. Keep stirring in between lest it may not get burnt. Coconut porridge is ready to be served . Tastes  good with mango pickle.

Make a note: The husk is usually discarded, but alternatively it can be added later to the porridge and cooked for sometime.

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  1. Nice creamy kheer with the goodness of coconut milk. These dishes are like little treasures in INDIAN homes savoured happily for ages. Thanks dear for sharing.

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