Day 23 of BM #56 -
Today will be the last of International Breakfast series in this series of #BuffetOnTable.
Congee in Chinese, Kanji in Tamil, Ganji in Telugu, I see some similarities in the names, Do you too? Different versions of the same Rice starch based concoction.
I was very skeptical of this starchy soup when I made it. But after tasting it I had to change my opinion. The crunch of the peanuts was the highlight of this porridge/soup.
Recipe Source here
Rice 1/2 cup
Water 5-6 cups
Ginger, grated 1/2 tsp
Salt and Pepper as needed
Carrots, grated 1/2 cup
Green Beans, finely chopped 1/2 cup
Peas 1/4 cup
Lime/Lemon Juice as needed
Peanuts, Roasted and crushed as a topping
Spring Onion, chopped as needed for a garnish
Method Of Preparation -
In a pressure cooker, add the washed rice, water, ginger and salt.
After a couple hisses, remove from heat. After the pressure cooker is cool enough, blend the cooked rice into a smooth puree.
Boil the vegetables separately. Add the boiled vegetables to the congee. Sprinkle pepper and squeeze in the lime juice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Preparation Time 30 min