This grain cereal is the #1 healing dish in Ayurveda. When recovering from illness, or from a big meal earlier in the day, kanji is easily digested and nourishing. The classic recipe is simple by design – when digestion is weak, simple food is easiest to digest. You can make a pot and heat a portion as needed.
Ingredients 4-6 Servings
- 1 cup white basmati rice, rinsed (or if your digestion is healthy, you can try quinoa, millet, amaranth, buckwheat, or oat groats for variety)
- 8 cups pure water
- ¼ tsp each of turmeric, ginger powder and salt (look for mineral-rich salt like Himalayan pink salt, or “Real Salt” brand)
In a large pot, bring the water and spices to a boil. Add the grain and return to a boil, then turn down to low. Cover, and simmer for 1 hour, until the grains break down a bit and lose their shape.
Before cooking, add the following…
- If congested, wet cough, sinus drip, or in spring: 1 tsp fresh grated ginger and/or ½ tsp fenugreek seeds or powder
- If cold, or in winter: ½ tsp ground cinnamon and/or ½ tsp cumin powder
- If high internal heat/acidity, or in summer: 1 teaspoon fennel seeds
- If weak digestion, or in fall: ½ teaspoon cardamom, 1 tsp ginger powder, and 1 tsp cinnamon
- If desiring more sweet: 1 Tablespoon raisins or 2 chopped dates + pinch cinnamon
After cooking, you can add one of the following…
- Ground flaxseeds, hemp seeds or chia seeds
- Ghee, or coconut oil
- Salt or black pepper to taste
If digestion is strong, make a creamed cereal by adding to one serving ½ cup warm milk (either cow, goat, almond, or oat) and blending to desired creaminess.