Kanji (also spelled as “congee” in English) is a type of rice porridge or gruel that is a staple food in many Asian countries, including India, China, Japan, Korea, and Vietnam. Kanji, often referred to as “peya” or “peyak,” in ancient Sanskrit literature has been a part of Indian cuisine for centuries. It is typically made by cooking rice in a large amount of water until it breaks down and becomes a thick, porridge-like consistency. Kanji is a simple and versatile dish that can be customized with various ingredients, such as vegetables, meat, seafood, and seasonings, to create a wide range of flavors and textures.
Kanji has been mentioned in various Ayurvedic as a versatile and nourishing food that can be adapted to suit individual constitution, health needs, and dietary preferences. It’s considered a valuable part of the Ayurvedic diet and can be a low calorie meal contributing to overall well-being and balance. Ancient Ayurvedic texts mention the following benefits of Kanji:
- Digestive Benefits: Ayurvedic texts, like the Charaka Samhita, mention that kanji is easy to digest and is considered “sukhavirya,” which means it promotes comfort and nourishment. It is often recommended for people with weak digestion, during illness, or as a part of postpartum care.
- Healing Properties: Ayurveda considers kanji as a healing food that can be customized with various ingredients, such as spices and herbs, to address specific health concerns. For instance, adding ginger and cumin to kanji can help alleviate digestive issues.
- Balancing Doshas: Ayurvedic practitioners suggest that kanji can be tailored to balance different doshas (Vata, Pitta, Kapha) based on the ingredients used. For instance, using cooling herbs and spices like coriander in kanji can pacify excess Pitta.
- Hydration: Kanji is considered a hydrating food. Ayurvedic texts emphasize the importance of proper hydration for overall health, and kanji, being liquid-based, contributes to maintaining adequate fluid levels in the body.
- Variations: Ayurveda encourages creativity in cooking to suit individual constitutions and seasonal variations. Hence, different types of kanji are recommended for different times of the year. For example, during the monsoon season, a more easily digestible kanji might be advised.
- Therapeutic Uses: In Ayurveda, kanji is sometimes used therapeutically as part of detoxification processes or specific treatments.
- Post-Partum Care: Ayurvedic practices often include kanji as part of post-partum care for new mothers. It’s believed to be nourishing, easy to digest, and helps in healing after childbirth.
- A Balanced Diet: Ayurveda emphasizes the importance of a balanced diet that includes all six tastes (sweet, sour, salty, bitter, pungent, and astringent). Kanji can be customized to incorporate a variety of flavors, ensuring a balanced meal.
Kanji is a versatile and comfort food in many cultures. Usually, kanji is made from special rice varieties that offer various benefits, including ease of digestion, hydration, nutrient content, and easily adaptable to different tastes and needs. It is a popular choice in various culinary contexts across Asia due to the various benefits described below.
- Easy to Digest: Kanji is easy on the stomach and is often recommended as a light and soothing meal for people with digestive issues, recovering from illness, or those with sensitive stomachs. The rice is thoroughly cooked and softened, making it easier to digest than regular rice.
- Hydration: Since kanji is prepared with a substantial amount of water, it can help with hydration, especially when someone is unwell and may not be drinking enough fluids.
- Nutrient-Rich: Depending on the ingredients added, kanji can be a source of essential nutrients. Vegetables, lean proteins, and various seasonings can enhance its nutritional value, making it a balanced meal.
- Comfort Food: Kanji is often considered comfort food, especially when served with comforting ingredients like ginger, garlic, or mild spices. It is commonly consumed when someone is feeling under the weather or seeking a warm and soothing meal.
- Versatility: Kanji is highly adaptable, and you can customize it to suit your taste preferences and dietary needs. You can make it savory or sweet, and it can be a base for various toppings and flavorings.
- Cost-Effective: Rice, the primary ingredient in kanji, is a staple food in many cultures, making it an economical option for providing sustenance.
- Cultural Significance: Kanji has cultural significance in many Asian countries and is often associated with homey, nurturing meals and traditions, making it a symbol of comfort and care.
Through this blog post we are introducing our collection of mouthwatering rice kanji recipes that are specially crafted to keep you warm and healthy. Each recipe is carefully curated to bring out rich and authentic flavors while providing essential nutrition. The Sattvic Method Company believes in providing you with wholesome and delicious options to make your winter days cozy and satisfying. Join us on this culinary journey as we explore the magic of rice kanji and discover new ways to enjoy this traditional favorite. Get ready to indulge in pure culinary bliss with these tasty and nourishing rice kanji recipes.
Traditional rice kanji recipe
This simple Sattvic rice kanji is nourishing and easy to digest. It follows the principles of Sattvic cuisine by using pure and simple ingredients without the inclusion of strong spices, garlic, or onions. You can customize it further by adding vegetables like carrots or peas if you prefer. Enjoy this comforting and nutritious dish as part of a Sattvic diet or for a light, soothing meal.
You need:
- 1 cup white or brown rice
- 8-10 cups water (adjust for desired consistency)
- 1/2 tsp cumin seeds
- 1/2 tsp grated ginger
- 1/2 tsp ground coriander
- A pinch of asafoetida (hing) (optinal)
- 1 teaspoon ghee
- Salt to taste
- Freshly chopped cilantro leaves for garnish
- Lemon wedges for garnish (optional)
To do:
- Rinse the rice thoroughly under cold water until the water runs clear. Drain the rice.
- In a large pot, bring the water to boil and add the rinsed rice. Bring it to a boil over moderate heat.
- Once the water comes to a boil, reduce the heat to low and let the rice simmer. Stir occasionally to prevent sticking.
- In a separate small pan, add the cumin seeds and coriander seeds. When they start to sizzle sauté for a minute or two until the spices become fragrant. Cool and powder the spices.
- Add the spice mixture to the simmering rice. Stir well. If you are adding hing, add it now.
- Continue to simmer the rice for about 30-40 minutes, or until it becomes thick and the grains break down, creating a porridge-like consistency. If it gets too thick, you can add more water to achieve your desired consistency.
- Add salt and ghee, stir.
- Once the kanji is ready, remove it from heat. Serve it hot, garnished with freshly chopped cilantro leaves and a squeeze of lemon juice if desired.
This video describes a slight variation of rice Kanji https://youtu.be/_v67UhvEA5I
Serving Suggestions:
Carrot chutney https://youtu.be/gtBSNX51YPg; Cucumber salad https://youtu.be/yCkfcS56tho ; Parsley chutney https://youtu.be/ADth8ETWRR8;
Variations of rice kanji – with flavors from around the world
Sattvic Method Company offer variation recipes to the basic rice kanji to include the diverse range of flavors from different regions of the world, allowing you to explore global cuisines while enjoying the comforting and versatile nature of rice kanji. Feel free to adjust the ingredients and seasonings to suit your taste preferences.
- Middle Eastern-Inspired Rice Kanji:
- Add saffron strands, cardamom pods, and chopped dates to the rice while cooking for a fragrant and slightly sweet flavor.
- Garnish with toasted slivered almonds and pistachios for added crunch.
- Asian Fusion Rice Kanji:
- Infuse the kanji with lemongrass, galangal, and kaffir lime leaves for a Thai-inspired twist.
- Top with fresh cilantro, chopped peanuts, and a drizzle of soy sauce.
- North American Rice Kanji:
- Incorporate diced butternut squash and sweet corn for a hearty, autumnal flavor.
- Garnish with toasted panner cheese and chopped chives.
- South American-Inspired Rice Kanji:
- Stir in black beans, diced tomatoes, and a hint of cumin for a Latin American touch.
- Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
- African-Inspired Rice Kanji:
- Add ground cinnamon, cloves, and a touch of berbere spice for an Ethiopian-inspired twist.
- Garnish with chopped peanuts and fresh mint leaves.
- Mediterranean Fusion Rice Kanji:
- Infuse the kanji with Mediterranean herbs like rosemary, oregano, and thyme.
- Top with crumbled feta cheese, diced cucumber, and a drizzle of olive oil.
- European Fusion Rice Kanji:
- Incorporate sauteed cauliflower and black salt for a European flavor profile.
- Garnish with grated cheese and freshly ground black pepper.
- Caribbean-Inspired Rice Kanji:
- Add coconut milk, allspice, and a touch of scotch bonnet pepper for a Caribbean twist.
- Top with shredded coconut and fresh pineapple chunks.
- Indian Fusion Rice Kanji:
- Infuse the kanji with Indian spices like garam masala and curry leaves.
- Garnish with toasted cashews, fried curry leaves, and a dollop of yogurt.
- Japanese Fusion Rice Kanji:
- Incorporate miso paste, seaweed (nori), and sliced tofu for a Japanese-inspired flavor.
- Top with a yogurt and a sprinkle of sesame seeds.
How to make rice kanji in a slow cooker
Making rice kanji (congee) in a slow cooker is a convenient and hands-off way to prepare this comforting dish. Enjoy your slow cooker rice kanji as a comforting and nourishing meal. It’s a versatile dish that you can adapt to your taste preferences and dietary requirements.
Here’s a basic recipe for slow cooker rice kanji:
You need:
- 1 cup white rice (jasmine rice or glutinous rice are good options)
- 8 cups water or vegetable broth (adjust for desired consistency)
- 1-inch piece of ginger, peeled and minced
- Salt to taste
Optional Toppings and Seasonings (customize to your preference):
- Sliced green onions
- Chopped cilantro
- Soy sauce or tamari
- Sesame oil
- Toasted sesame seeds
- Tofu cubes
- Sautéed spinach or bok choy
To do:
- Rinse the rice thoroughly under cold water until the water runs clear. Drain the rice.
- Place the rinsed rice and minced ginger into the slow cooker.
- Pour in the water or vegetable broth, ensuring it covers the rice.
- Season with salt to taste. Remember that you can always adjust the seasoning later, so it’s okay to start with a modest amount.
- Set the slow cooker to a low setting and cover it with the lid. Allow it to cook for approximately 6-8 hours. Cooking times may vary depending on your slow cooker, so check the consistency periodically.
- Stir the rice occasionally during the cooking process. This helps break down the rice and create a creamy texture.
- Once the rice has broken down and reached your desired porridge-like consistency, turn off the slow cooker.
- Taste and adjust the seasoning with more salt if needed.
- Serve the rice kanji hot, garnished with your choice of toppings and seasonings. Common garnishes include sliced green onions, chopped cilantro, and a drizzle of sesame oil.
- Customize your rice kanji with additional toppings or proteins if desired, such as yogurt, tofu, or roasted vegetables.
Rice kanji for specific dietary needs
Rice kanji is naturally gluten-free since it primarily consists of rice and water, with optional seasonings and toppings. However, you’ll want to ensure that the ingredients you use for seasonings and toppings are also gluten-free. Here’s a simple gluten-free rice kanji recipe:
You need:
- 1 cup white rice (jasmine or any variety you prefer)
- 8 cups water
- 1/2 cup split yellow mung beans (moong dal)
- 1-inch piece of ginger, grated
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 1 tsp vegetable oil
- Fresh cilantro leaves for garnish
- Lemon wedges for garnish
To do:
- Rinse the rice and split yellow mung beans separately under cold water until the water runs clear. Drain both.
- In a large pot, combine the rinsed rice, mung beans, and 8 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking.
- In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
- Add the finely chopped onion, grated ginger, and minced garlic to the pan. Sauté until the onions become translucent.
- Add the chopped tomato, turmeric powder, coriander powder, and garam masala to the pan. Cook until the tomatoes soften and the spices are fragrant.
- Transfer the spice mixture to the pot with the rice and mung beans.
- Continue to simmer the rice kanji for another 30-40 minutes, or until it reaches a thick, porridge-like consistency. Add more water if needed during cooking.
- Season the rice kanji with salt to taste and stir well.
- Serve the flavorful vegan rice kanji hot, garnished with fresh cilantro leaves and lemon wedges.
Creating a creamy and flavorful rice kanji with cashew nuts is a delightful variation. Here’s a vegan recipe for creamy cashew nut rice kanji:
You need:
- 1 cup white rice (basmati or any variety you prefer)
- 8 cups water
- 1/2 cup raw cashew nuts
- 1-inch piece of ginger, grated
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder (adjust to your spice preference)
- Salt to taste
- 1 tsp vegetable oil
- Fresh cilantro leaves for garnish
- Lemon wedges for garnish
To do:
- Rinse the rice under cold water until the water runs clear. Drain the rice.
- In a large pot, combine the rinsed rice and 8 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking.
- While the rice is cooking, heat a skillet over medium heat. Add the raw cashew nuts and dry roast them until they turn golden brown. Remove from heat and set aside.
- In the same skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
- Add grated ginger to the skillet. Sauté until the ginger become translucent.
- Add the chopped tomato, turmeric powder, coriander powder, garam masala, and red chili powder to the skillet. Cook until the tomatoes soften and the spices are fragrant.
- Transfer the spice mixture to a blender along with the roasted cashew nuts. Add a little water and blend until you have a smooth paste.
- Stir the cashew nut and spice paste into the simmering rice in the pot.
- Continue to simmer the rice kanji for another 30-40 minutes, or until it reaches a thick, porridge-like consistency. Add more water if needed during cooking.
- Season the rice kanji with salt to taste and stir well.
- Serve the creamy and flavorful rice kanji hot, garnished with fresh cilantro leaves and lemon wedges.
This creamy cashew nut rice kanji is not only rich and flavorful but also offers a nice creamy texture from the cashews. Adjust the level of spiciness to your liking by adding more or less red chili powder. Enjoy this delicious and satisfying dish!
Rice kanji for different seasons – summer rice kanji, winter rice kanji, etc.
Rice kanji is versatile and can be used through all the seasons of the year. Enjoy your vegetarian rice kanji as a comforting and nourishing meal all through the year.
Summer rice kanji is a light and refreshing variation of traditional rice kanji that’s perfect for hot weather. Here’s a simple recipe for a summer rice kanji with a touch of Indian flavors:
You need:
- 1 cup white rice (basmati or any variety you prefer)
- 8 cups water
- 1/2 cup grated cucumber
- 1/4 cup grated carrot
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh cilantro leaves
- 1 small red bell pepper, finely chopped
- 1-inch piece of ginger, grated
- Juice of 1 lemon
- Salt to taste
- A pinch of black pepper (optional)
To do:
- Rinse the rice thoroughly under cold water until the water runs clear. Drain the rice.
- In a large pot, combine the rinsed rice and water. Bring it to a boil over high heat.
- Once boiling, reduce the heat to low and let the rice simmer. Stir occasionally to prevent sticking.
- While the rice is cooking, prepare your vegetables and herbs. Grate the cucumber and carrot, chop the mint and cilantro, and grate the ginger.
- After the rice has been simmering for about 20-25 minutes and has thickened to a porridge-like consistency, add the grated cucumber, carrot, chopped mint, cilantro, red bell pepper, and grated ginger to the pot.
- Continue to cook for another 5-7 minutes, allowing the vegetables and herbs to infuse their flavors into the kanji.
- Turn off the heat and let the kanji cool for a few minutes.
- Stir in the lemon juice and add salt to taste. You can also add a pinch of black pepper for extra flavor if desired.
- Allow the summer rice kanji to cool to room temperature or chill it in the refrigerator for a couple of hours before serving.
- Serve the chilled summer rice kanji in bowls, garnished with additional mint leaves or cilantro if desired.
This summer rice kanji is not only hydrating and refreshing but also packed with the flavors of fresh herbs and vegetables, making it an ideal choice for a light and cooling meal during hot weather.
Vegetarian winter rice kanji is a comforting and warming dish that’s perfect for cold weather. Here’s a simple recipe:
You need:
- 1 cup white rice (jasmine or any variety you prefer)
- 8 cups water
- 1/2 cup split yellow mung beans (moong dal)
- 1 small onion, finely chopped
- 1-inch piece of ginger, grated
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup diced butternut squash or sweet potato
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder (adjust to your spice preference)
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro leaves for garnish
- Lemon wedges for garnish
To do:
- Rinse the rice and split yellow mung beans separately under cold water until the water runs clear. Drain both.
- In a large pot, combine the rinsed rice, mung beans, and 8 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking.
- While the rice is cooking, heat the vegetable oil over medium heat in a separate pan. Add the cumin seeds and let them splutter.
- Add the finely chopped onion, grated ginger, and minced garlic to the pan. Sauté until the onions become translucent.
- Add the diced carrot, celery, butternut squash or sweet potato to the pan. Sauté for a few minutes until they begin to soften.
- Add the turmeric powder, coriander powder, garam masala, and red chili powder to the pan. Stir well to coat the vegetables with the spices.
- Transfer the spice-infused vegetable mixture to the pot with the simmering rice and mung beans.
- Continue to simmer the rice kanji for another 30-40 minutes, or until it reaches a thick, porridge-like consistency. Add more water if needed during cooking.
- Season the rice kanji with salt to taste and stir well.
- Serve the vegetarian winter rice kanji hot, garnished with fresh cilantro leaves and lemon wedges.
This hearty and warming winter rice kanji is packed with vegetables and spices, making it a comforting and nourishing dish for the colder months. Adjust the level of spiciness to your liking by adding more or less red chili powder. Enjoy!
Autumn vegetarian rice kanji can be a delightful and comforting dish that incorporates the flavors and ingredients commonly associated with the fall season. Here’s a recipe for an autumn-inspired vegetarian rice kanji:
You need:
- 1 cup white rice (jasmine or any variety you prefer)
- 8 cups vegetable broth or water
- 1/2 cup canned pumpkin puree
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup diced butternut squash
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- Fresh parsley or sage leaves for garnish
- Optional: roasted pumpkin seeds for garnish
To do:
- Rinse the rice under cold water until the water runs clear. Drain the rice.
- In a large pot, combine the rinsed rice and vegetable broth (or water). Bring it to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking.
- While the rice is cooking, heat the vegetable oil over medium heat in a separate pan. Add the finely chopped onion and sauté until it becomes translucent.
- Add the diced carrot, celery, and butternut squash to the pan. Sauté for a few minutes until they begin to soften.
- Stir in the pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves. Cook for a few more minutes to combine the flavors.
- Transfer the spiced vegetable mixture to the pot with the simmering rice.
- Continue to simmer the rice kanji for another 30-40 minutes, or until it reaches a thick, porridge-like consistency. Add more water if needed during cooking.
- Season the autumn rice kanji with salt and black pepper to taste. Adjust the seasonings as needed.
- Serve the vegetarian autumn rice kanji hot, garnished with fresh parsley or sage leaves and, if desired, roasted pumpkin seeds for added texture and flavor.
This autumn-inspired rice kanji celebrates the flavors of the season with pumpkin, warming spices, and hearty vegetables. It’s a comforting and wholesome meal perfect for chilly autumn days. Enjoy!
Conclusion and final thoughts on rice kanji
Rice kanji is a versatile and nourishing dish that can be a valuable addition to a weight loss plan when combined with a balanced diet and regular exercise. Its low-calorie content, high water content, and potential for fiber make it a satisfying and healthy choice for those looking to shed pounds.
Weight Loss:
- Low in Calories: Rice kanji is relatively low in calories, making it a filling and satisfying meal without the excess calories that can contribute to weight gain.
- High in Fiber: If you include vegetables or legumes in your rice kanji, it can become a good source of dietary fiber. Fiber helps you feel full for longer periods, reducing the likelihood of overeating.
- Easy to Digest: Rice kanji is gentle on the stomach and is often recommended as a part of a light diet when you’re trying to lose weight. It’s easy to digest and doesn’t put unnecessary stress on your digestive system.
Other Health Benefits:
- Nutrient-Rich: While being low in calories, rice kanji can still provide essential nutrients like carbohydrates, vitamins, and minerals, depending on the ingredients used.
- Hydration: The high-water content in rice kanji helps keep you hydrated, which is essential for overall health.
- Digestive Health: Rice kanji is often suggested for individuals with digestive issues or during illness, as it can soothe the stomach and provide easily digestible nourishment.
- Customizable: You can adapt rice kanji to your dietary preferences and nutritional needs by adding various ingredients like vegetables, lean proteins, or seasonings.
Weight loss is a complex process that involves various factors, including overall diet, physical activity, and individual metabolic differences. Rice kanji can be part of a weight loss strategy, but it should be consumed as part of a well-rounded and balanced diet that includes a variety of foods from different food groups.
As with any dietary changes, it’s advisable to consult with a healthcare professional or a registered dietitian before making significant alterations to your diet, especially if you have specific health conditions or dietary restrictions. In conclusion, rice kanji offers several benefits, including its potential to support weight loss, but it should be integrated into a broader, healthy eating plan for optimal results.
Sattvic cooking is more than just a culinary tradition; it’s a way of life that focuses on pure, fresh ingredients and mindful preparation. It’s about creating harmony within and around us, and it’s an essential part of the yogic lifestyle. By embracing Sattvic cuisine, you’re not just cooking; you’re embarking on a journey towards holistic well-being. Our website is now your gateway to a treasure trove of Sattvic cookbooks that will inspire and delight you!
