Coconut Milk Ganji / Coconut Milk Rice Porridge

Rice made with coconut milk in a traditional way

Coconut milk ganji or Coconut milk rice porridge is our compulsory breakfast, which is consumed the next day of Ekadashi’s fasting. This will keep our body & mind healthy and fresh.

In Indian culture, Ekadashi is 11th lunar day of every fortnight. In this day, it is very important to fast for the whole day to give some break to our digestive system. Fasting for once in every 15 days makes your digestive system clean & pure and it is the best Medicine for everything. To be honest, Indian traditions are so beautiful and scientific. It has meaning and reason, which we should learn and follow.

The next day Ekadashi, is known as Dwadashi. That means, 12th day. In the morning of Dwadashi, after sunrise we can consume food, that is called Dwadashi Parane. Coconut milk ganji is the best choice to start the day after fasting. As I said, this ganji keeps our tummy light and the coconut milk gives the healthy nutrition to our body.

As you all know, I love to cook with Instant Pot. Here also, I tried this delicious food using Instant Pot. If you need any further instructions to cook this ganji, please feel free to contact me.

Serving suggestions: Serve this tasty ganji/ porrdige with any kind of Indian pickles or chatuny (I prefer Mango pickle), salt (optional) and ghee on top (very important). For more healthier option, just serve the ganji with salt and ghee. And also, this recipe is kid-friendly too. (Good for 15 months and up children).

Hope you all love this traditional recipe of Coastal Karnataka. Give it a try and share your feedback.

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Coconut milk ganji with mango pickle & ghee

Servings: Serves 2

Cooking time: 30 mins.

Ingredients:

1 cup raw rice

1 cup coconut milk*

4 cups water (or more to adjust the consistency)

Method:

1. Wash the rice very well and drain the water completely.
2. Add this washed rice into your instant pot and add 3 cups of water.
3. Close the lid with valve to sealing. Pressure cook for 10 mins in high pressure.
4. Let the pressure goes naturally. Then open the IP lid.
5. Stir the cooked rice very well until smooth and mushy. Turn on the saute button.
6. Add coconut milk and a cup of water. Mix well until they combine together.
7. Let it boil for 2 mins. Make sure to stir it occasionally. Adjust the consistency by adding little more water. The consistency should not be too thin.
8. Turn of the IP and close the lid. Let it sit for 5 mins before serving.
9. Healthy and very refreshing Coconut milk ganji is ready for Dwadashi Parane.
10. Serve hot with Indian pickle, salt and a tbsp of ghee on top.

Note:

> *How to prepare Coconut milk at home:

Method 1: Grind 1/2 cup of shredded coconut with 1 cup of water till smooth. Then add into the rice. Usually I will use fine shredded frozen coconut. I don’t like to strain the milk of it, so I’ll use as is. But you can follow the Method 2.

Method 2: Grind 1/2 cup of shredded coconut with 1 cup of water till smooth. Transfer this to a fine strainer and squeeze out the milk from the coconut completely. Now grind that squeezed coconut again along with half a cup of water. Take out the milk from it for the second time and now it’s ready to cook.