Black Rice Porridge

Black Rice Porridge (Karuppu Kavuni Kanji)

Black Rice Porridge, traditionally known as Karuppu Kavuni Kanji, is a simple whole-grain preparation rooted in South Indian food traditions. Made by slow-cooking unpolished black rice, this porridge brings out the grain’s natural colour, texture, and earthy flavour without the need for heavy seasoning.

This recipe focuses on minimal processing and traditional cooking methods, allowing the grain to retain its natural character. It is commonly prepared as a light meal and enjoyed warm.

Ingredients

• Black rice (Karuppu Kavuni) – ¼ cup
• Water – 2½ to 3 cups
• Salt – optional

Method

1. Wash the black rice thoroughly and soak it for 6–8 hours or overnight.
2. Drain the soaking water and add the rice to a pressure cooker or thick-bottomed vessel.
3. Add fresh water and cook until the rice is soft and begins to break down.
4. Stir gently and lightly mash to achieve a porridge-like consistency.
5. Add salt if desired and serve warm.

Serving Suggestions

• Serve with curd or buttermilk for a traditional pairing
• Enjoy alongside cooked vegetables or simple lentil dishes
• Best consumed for breakfast or as an early, light dinner

Notes & Practical Tips

• A thicker porridge consistency is traditionally preferred
• Avoid overcooking into a very thin kanji
• Natural variation in colour and texture is normal for whole grains

This recipe is shared for culinary and educational purposes. Individual dietary outcomes depend on overall food choices, portion sizes, and lifestyle.

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