Is there anything more satisfying than repurposing your leftovers before they go to waste?
My latest fermented rice kanji recipe is perfect for your next batch of rice leftovers, and this age-old fermentation method means your gut will thank you.
FERMENTED RICE KANJI
PREP TIME: OVERNIGHT | COOKING TIME: 20 MINUTES | SERVES 2
For the homemade yoghurt,
1l milk, use fresh, organic, full cream milk if possible
15ml full cream yoghurt, room temperature
For the rice kanji,
200g leftover, cooked Spekko Basmati Rice
200g water
60ml homemade yoghurt
Maldon salt
15ml fresh coriander leaves, chopped
For the spice tempering mix
7ml coconut oil
3ml mustard seeds
3ml cumin seeds
1 sprig curry leaves, pulled off the stem
1 chilli, split in half
½ medium onion ,finely chopped
1 x 2cm piece ginger, peeled and grated
For the homemade yoghurt,
Add the milk to a sauce pot over medium heat.
Allow the milk to simmer for 15 minutes, stir constantly.
After 15 minutes, remove from the heat and allow the milk to cool.
Mix in the yoghurt
Pour into a glass or clay container.
Seal the container and allow the yoghurt to rest in a warm place, you can also wrap the container in a cloth to allow for extra insulation.
Allow the yoghurt to set at room temperature for 6-10 hours, this will depend on your climate.
Once the yoghurt is set, store in refrigerator.
For the rice kanji,
Combine the rice and water in a container and allow to ferment for 12hours-overnight.
After fermenting, use a fork or to mash the rice mix till a porridge like consistency forms.
Stir in the homemade yoghurt.
Season with salt.
To temper spices,
In a pan, over medium-high heat, heat coconut oil, then add in all of the spices and fry until aromatic.
Add in onions and ginger.
Cook for 30 seconds.
Pour the hot tempered coconut oil over the prepared rice kanji.
Garnish with chopped coriander leaves and serve.