{"id":2509,"date":"2020-04-16T16:22:48","date_gmt":"2020-04-16T10:52:48","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=2509"},"modified":"2020-04-16T16:22:48","modified_gmt":"2020-04-16T10:52:48","slug":"pearl-millet-rice-porridge","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=2509","title":{"rendered":"Pearl Millet Rice\/Porridge"},"content":{"rendered":"


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The staple food of India is rice. Up until 1970, India was home to nearly 1,10,000 varieties of indigenous rice! Thanks, but no thanks to the Green Revolution, only 6,000 varieties now remain \u2013 a result of the green revolution\u2019s emphasis on mono culture and hybrid cropping! Be that as it may, India is known for its sheer variety of rice dishes that are prepared and served, no matter what the occasion \u2013 sickness, health, family gathering, festivities, Hindu rituals, offering (naivedya or prasad), weddings, funerals, even as offerings to ancestors and departed souls.The variety of rice preparations are indeed many \u2013 as widely varied as the cultural diversity of this country \u2013 from coast to coast, from the mountains to the valleys, East to West, North to South.<\/p>\n\n\n

Congee<\/strong><\/p>\n\n\n

In its humblest form, rice is made into a gruel or porridge called Congee (also called kanji, ganji,pez, ambil). Valued for the nutritional strength of the starch in this porridge where the rice isboiled to a soft consistency, the congee is the staple food in the poorest homes of India.Leftover rice soaked in water from a previous night and served as breakfast is much sought after in all parts of South India because of its high nutritional value. Its popularity is such that,there are restaurants that serve it as breakfast to office goers. Because of its high nutritionalvalue and easy digestibility, congee is prescribed as diet food for recuperating patients at home.Congee is also prepared using wheat grits (daliya), foxtail millet, pearl millet (ragi), brokenmaize, sago, etc.<\/p>\n\n\n

Preparation<\/strong><\/p>\n\n\n

To prepare the dish, rice is boiled in a large quantity of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a \u201ccongee\u201d; setting, allowing it to be cooked overnight. The type of rice used can be either short (or broken) \u2013 or long-grain, depending on what is available and regional cultural influences.Congee is bland and therefore its flavor is enhanced with salt, papadam or such varieties of crispies, pickle, chutney, vegetables, pure ghee, etc. In some regions of South India, sweet variations of the congee using jaggery, coconut, unprocessed candy sugar, buttermilk, milk, etc. are also made.<\/p>\n\n\n

Ingredients<\/strong><\/p>\n\n\n

The essential ingredients for congee are only two \u2013 soaked rice and, 3-4 times its quantity of water.<\/p>\n\n\n\n

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Pearl Millet Rice\/Porridge<\/h2>\n\t\t

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  • 1 Padi Pearl Millet Flour<\/li>
  • 2+\u00bd Padis Clean Water<\/li><\/ul>\t<\/div>\n\t
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    1. Smash pearl millet until the outer layer of the skin is separated from the rice.<\/p>\n

    2. Sprinkle clean water and separate the grits and flour.<\/p>\n

    3. Take 2 padis of clean water and pour it into a pot that can hold 3 padis of water.<\/p>\n

    4. Once the water starts to boil, add the flour and grits and mix well. Care should be taken to see that no lumps are formed.<\/p>\n

    5. Mix well repeatedly. Once the grits are 3\/4th cooked, turn off the fire and leave the pot on the stove for approximately 1 hour and stir it again and keep it aside.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

    The staple food of India is rice. Up until 1970, India was home to nearly 1,10,000 varieties of indigenous rice! Thanks, but no thanks to the Green Revolution, only 6,000 varieties now remain \u2013 a result of the green revolution\u2019s emphasis on mono culture and hybrid cropping! Be that as it may, India is known for its […]<\/p>\n","protected":false},"author":48,"featured_media":2511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[25,727,30,728,32],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/2509"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2509"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/2509\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/2511"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}