Kanji is soft rice cooked with extra water until it becomes a thin porridge. Useful on quieter tummy days.
What you need • 2 tbsp rice • About 1 cup water
How to make it
- Wash the rice.
- Cook with plenty of water until the grains are very soft and the liquid is cloudy and thin.
- Mash lightly. Strain if you want it smoother for early spoons.
- Cool to lukewarm and serve the same day.
A little tip: As chewing improves, leave a few soft grains. No salt or spice yet.