Probiotic rice kanji with bone broth #leftoverricerecipe #kanji #riceganji

BONE BROTH RICE KANJI INGREDIENTS: ¼ cup rice or ¾ cup leftover cooked rice ½ cup water (1st soaking) 1 cups water + 1 cup bone broth (cooking) ½ cup water (2nd soaking) ¼ cup yogurt/coconut milk/tahini 1 tbsp seed-and-nut mix or ground sesame seeds 1–2 tbsp cooked veggie purée / bone broth TO TEMPER 1–2 tsp sesame oil ¼ tsp jeera powder 2–3 curry leaves 1 tbsp coriander , finely chopped ¼ tsp ginger, grated 1/4 tsp garlic , grated 1 tbsp spring onions , chopped fine 1 tbsp roasted peanuts ½ tsp sesame seeds GARNISH ¼ tsp spirulina or moringa (powder; if fresh leaves then finely chopped) METHOD: SOAK-Wash and soak rice in ½ cup water for at least 3 hr. COOK-Drain and cook this rice with 2 cups water in a pressure cooker or in an open saucepan. FERMENT- Take ½ cup cooked rice and ½ cup water, mix and soak overnight in a clay pot or non-metal container to ferment. COOK- add bone broth, coconut milk, tahini and cook for 10-15 minutes TEMPER- In a bowl, add tempering ingredients and pour hot ghee or oil. GARNISH -with chopped coriander and spirulina/moringa. **************** #kanji #congee #babyknowsbest #chefchinuvaze #quickrecipes #healthy #homemade #probiotics #probioticfoods #bonebroth #rice #ricerecipe #fermentedfoods #fermentedrice #ganji