KHEERI
FRAGRANT RICE & COCONUT MILK
PORRIDGE
Ingredients:
1) Fine raw rice – 200 gm.
2) Fresh big coconuts – 1½
3) Turmeric leaf – 1
To Cook:
Grate the
coconut and extract the first (thick), the second (medium thick), and the third
(thin) coconut milk as described in my valval
recipe. As a second choice, you can use canned thick coconut milk, diluting it
appropriately.
Set a thick
porridge pot on the stove. Pour in the second and third coconut milk together
with a couple of glasses of water. When it starts to boil, wash and drain the
rice and tip it in. as soon as it starts to boil again, cover with a lid and
switch off the heat. Leave it for half an hour.
Now open the
lid. You will see that the rice is cooked and that the porridge has become
fairly thick. Turn on the heat. Stir and mash lightly with a ladle. Add a
little water if it is too thick. If it starts to boil, lower the heat to
minimum.
Tear up the
turmeric leaf to 2 or 3 pieces and chuck it in (the leaf is used only for its
wonderful aroma and flavor. It is not to be eaten). Stir for 2 minutes and pour
in the thick coconut milk. As soon as it starts to boil, stir well and switch
off the heat. Cover at once with a lid and let rest for 30 minutes. Your
fragrant delicious kheeri is ready
to serve.
You can
enjoy it as it is or you can add sugar or salt to suit your taste. Our family
prefers to take kheeri with sugar.
Note:
Kheeri
is traditionally prepared on special days such as ‘Naagar panchami’ or ‘Gowri
pooja’ or for the ‘Brahmopadesham’ of Konkani Brahmin adolescent boys. The
mother seats her boy on her lap and lovingly feeds him kheeri from a coconut leaf with her hands.
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