Traditional Kerala Kanji Meal with Payar, Chammanthi & Achar

When Kanji Quietly Vanished From Our Breakfast Table

    In many Malayali homes, Kanji (കഞ്ഞി) isn’t just breakfast – it’s a tradition. And in my husband’s home, this humble porridge was once a daily staple. But not everyone felt the same devotion.

    My husband and his father had a secret pact – a quiet rebellion against the monotony of morning Kanji. More often than not, they’d skip it entirely and sneak off to Annapoorna Gowrisankar, tempted by crispy dosas and vadas, all without my unsuspecting mother-in-law’s knowledge.

    As I gradually began introducing variety into our breakfast menu, the Kanji ritual started fading. And then came her sharp, sarcastic observation – part-joke, part-judgement:

"Marumakal Kanji Kudi Muttichu!"
(Translation: Roughly: 'Thanks to the daughter-in-law, everyone’s starving now!'or Loosely: “The daughter-in-law has ended the Kanji tradition.” – a classic multi-layered Malayali jab)

    Not quite a compliment. Definitely not a joke either, but surely intended with multiple layers & inner sense. In Kerala homes, Kanji isn’t just food—it’s a marker of identity, simplicity, and generational taste.

Ayurveda Prescribed Kanji… Again & Again

    While on Ayurvedic eye therapy, I lived on Kanji for 20 disciplined days. No Oil. No spice. Just rice and water. Surprisingly, it grew on me. I began pairing it with side dishes that lifted the meal:

• Cheru Payar Thoran
• Chuttaracha Chammanthi
• Puzhukku 
• Pickles or Dry Fish Fry

When Fate Served Me Kanji… Again

    Just when I thought I’d made peace with Kanji, fate served me another steaming bowl. During an Ayurvedic spine and autoimmune cleanse last, I was on a 5-day snehapanam fast.

    Only bland Kanji and Chutta Pappadam were allowed. No payar, no achar. Just misery. By Day 3, I muttered under my breath:

“Naakku Sethu Pochu.”— literally “My tongue died,” but really, I just lost all taste.

Who knew a dish so simple could stage a full rebellion in my head?

 Let’s Talk about Porridge – The Many Ways to Make Kanji

    Kanji isn’t a one-recipe wonder. This comforting porridge can be made from a range of rice types – from nutty, wholesome Kerala Matta Rice to soft-cooking Podi Ari (broken rice), traditional parboiled rice, or even everyday long-grain varieties like white or brown rice.

It’s also the perfect way to use up leftover rice – nothing gets wasted in a Kanji-loving home!

    Once a modest staple associated with the economically humble, Kanji has risen in reputation thanks to its energy-restoring properties, digestive ease, and Ayurvedic goodness. The starchy water (Kanji Vellam) it produces is especially valued for its gut-healing and detoxifying benefits.

“Love Kerala cuisine? Discover more Recipes from God’s Own Country –Kerala, click here!."

• Cuisine - Kerala (South India)
• Course - Main Course
• Difficulty - Low
• Serves - 3–4  
• Author - SM - Essence of Life - Food

Time Estimate:

• Preparation Time - 5 -10 Minutes
• Cooking Time - 20–30 Minutes

“From Ragi to Rice – There's a Porridge for Every Mood.  Tap here to explore all my Kanji & Porridge recipes!"

Authentic Kerala Kanji Recipe: How to Make Delicious Rice Porridge - Step-by-Step Guide!

Close-Up of Cooked Kerala Kanji Rice in Pressure Cooker

Ready to make your bowl of warm kanji? Here are 3 easy ways to prepare authentic Kerala-style Kanji.

Ingredients for Kanji/Rice Porridge:

• 1/2 Cup Par-boiled Rice
• 5–6 Cups of Water
• Salt to taste

Method 1 - Pressure Cooker Method:

Quick Kanji Recipe in a Pressure Cooker: Easy Steps to Prepare Kerala Style Rice Porridge!

• Wash rice 4–5 times till water runs clear.
• Bring water to a boil in the cooker.
• Add rice and salt.
• Pressure cook: 3–4 whistles on high + 4–5 on low.
• Let pressure release naturally.
• Stir and adjust to desired porridge consistency.

ProTip: Use Podi Ari or Matta Rice for authentic Kerala flavour.
If using Podi Ari, reduce water to about 4 cups for ½ cup rice (1:8 ratio), as it cooks faster and thickens more quickly than whole rice.

Method 2 - Sauce Pan Method:

Kanji Preparation in a Saucepan: Simple Method to Make Delicious Kerala Rice Porridge!

• Boil water in a large pan.
• Add washed rice and salt.
• Cook on high, stirring for 10–15 mins.
• Cover and simmer on low for 35–40 mins.
• Stir and adjust consistency.

ProTip: This slow cooking method gives the best Kanji Vellam – the starchy water known for its nutritional value.

Method 3: Leftover Rice Kanji

Quick Kanji Recipe with Leftover Rice: Transform Your Leftovers into Delicious Kerala Rice Porridge!

    If you have a batch of left-over Rice, you can prepare Kanji quickly.

Ingredients:

• 1/2 Cup Cooked Rice(left over/fresh)
• 1–11/4 Cups Water
• Salt to Taste

Method - Step-by-step Guide:

• Combine cooked rice with water and salt in a wide bowl and add water.

• Saucepan:

  • Boil on high flame for 2–3 minutes, then reduce to medium and cook for 10–12 minutes, stirring occasionally.

• Microwave:

  • Microwave (uncovered) on high for 5–7 minutes in a microwave proof bowl.
  • Alternatively, If you have the Congee/Porridge Button in the Microwave, the process gets much simpler.

• Pressure Cooker:

  • Cook on high flame for 2–3 whistles, then a couple more on low flame.
  • Alternatively, If you are using an Electric Pressure Cooker/ an Instant Pot use the  Congee/Porridge Button, the process gets much simpler.

•  Adjust the consistency as desired. 

ProTip: This is the Quickest method when you're tired, sick or on a detox!

Pro Tips & Notes:

• Rice Varieties: Kanji can be made with various rice types such as raw rice, podi ari (broken rice), red rice, and other long-grain varieties.

• Rice-Water Ratio: Adjust the amount of water based on the type of rice used. As a general rule, use approximately 5–6 cups of water for 1/2 cup of rice in a pressure cooker. For saucepan cooking, use about 5–6 cups of water for 1/2 cup of rice and adjust as needed to achieve desired consistency.

• Cooking Time: Cooking times may vary depending on the rice variety and cooking method. In a pressure cooker, cook on high flame for 3–4 whistles, followed by 4–5 whistles on low flame. For saucepan cooking, simmer for 35–40 minutes or until the rice is thoroughly cooked, stirring occasionally.

• Consistency: Kanji should have a smooth and slightly thick consistency, similar to a porridge. Adjust the cooking time and amount of water to achieve your preferred texture.

Storage Tips

• Refrigerate Kanji (cooked) for up to 2 days.
• Reheat with added water to restore texture.
• Leftover Kanji makes a great base for Pazhamkanji the next day.

FAQs 

Q: Is Kanji good for detox or digestion?

Q: Can I use millets or wheat?

• Absolutely. Ragi, Broken Wheat (Gothambu), or Samai work beautifully.

Q: Can I flavour Kanji?

• Yes. Add coconut milk for Paal Kanji, 
• Add crushed Shallots, Green chillies, Ginger & Curry Leaves for added aroma.
• Try a comforting Chicken Porridge – slow-cooked with boneless shredded pieces for depth and healing richness, spice it up with Pepper. (perfect for sick days)!

Q: Is Kanji baby-friendly or elderly-safe?

Try These Comforting Dishes

• Pazhamkanji – Fermented Leftover Rice
• Ragi Kanji – Finger Millet Porridge
• Paal Kanji –  Rice Porridge with Coconut Milk
• Kambu Koozh – Pearl Millet Porridge

In the End, It’s Just a Bowl of Soul

    Whether you love it, tolerate it, or (like me) had to be dragged back to it through Ayurvedic force-feeding — Kanji remains a part of who we are. It’s not just rice and water; it’s history simmered in a pot, with steam that smells like home.

    Some find comfort in biriyanis, others in elaborate curries. But for every Malayali soul, Kanji has been the quiet healer, the humble companion of sick days, spiritual journeys, and whispered childhood memories.

    So go on — make a pot. Pair it with Payar, Chammanthi or a fiery Chemmeen Achar, and let your taste buds time-travel.

Made this recipe? Have your own Kanji memory? Drop it in the comments below — was it Amma’s version, or a hostel horror?