Winter in the southern parts of India might not be so cold as the northern winters.
But even then we do get to feel a chill in those months.
The usual humidity is less in the air and you can easily feel that drop in temperature, which just makes it even better living in humid city.
I feel, as a European who grew up in the mountains, that the climate changes are less in the subcontinent then those we experience in Europe.
However for some reason, the weather affects us in Goa even more.
Everybody ends up at the chemist buying some sort of cough medicine.
So when you are sick in India, what do you eat to get healthy again?
My mother in law cooks us always a plain rice pot called kanji in India (pez in Konkani).
It tastes of pretty much like nothing.
Anyway, when you experience a cold you don’t taste and smell much so pleasuring your taste buds is anyway out.
The essential value of kanji rice is the high amounts of nutrients which are vital for the recovery of a human body and the other plus point, it is easy to digest.
But kanji is not only for the sick, but it is also still prepared in local homes in Goa every day.
The local Goan folks have a strong immune system and get rarely sick.
Mostly Goan brown rice is used for a traditional kanji, some people have their own fields and some (like us) have to buy it from the market.
It’s a very inexpensive Food, pretty much anybody can afford a kg or two.
Why is brown rice better than white rice?
Brown rice is a million times healthier than white polished rice.
Why is that you may ask?
I found that image on Wikipedia which will help to understand everything easier.
I thought it to be useful, credits for the image and legend go to Wikipedia and the author who released it into the public domain.
White rice is missing on Bran and Cereal Germ, compared to the brown rice.
So the grain loses a portion of its nutritional value.
Bran is rich in Dietary Fiber and essential fatty acids and contains a good amount of starch, protein, minerals, and vitamins.
It contains further Antioxidants which prevents cancer and heart diseases.
Because of the process of milling and removing layers of the grain, some important nutrients get destroyed such as Vitamin B1, B3, and Iron.
Vitamin B1 (Thiamin) for once is important for the human nervous system and heart.
One Syndrome for example caused by Thiamin deficiency is called Beri Beri.
But brown rice has its disadvantages too.
The bran and germ are rich in oils and so the cereal gets rancid very quickly.
I have observed that ordinary cooked brown rice can be kept a maximum of 24 hours.
That’s why the cereal industry removes those parts to convert it into white rice so that it can be stored for longer periods.
Well, anytime you are sick or when you just feel like having a plain comforting rice dish, then you can easily cook some kanji.
The kanji can be served too, instead of normal rice, with fish and Vegetable bhaji for an Indian taste experience.
Researching around the web, I discovered that kanji is well known all over Asia, just that it is called and prepared in different ways in each culture.
In China, it is called zhou, in Indonesia bubur, in Japan Okayu, and in Sri Lanka Kola Kanda.
So many people preparing and eating it shows its dietary value.
Maybe we should more incorporate our ancestor’s special dish in our daily diet.
I wanted to thank my friends for the wonderful guest posts of the past weeks.
Interestingly, creative recipe Ideas were shared here at Masala Herb and not only that my friends helped me out when I needed them the most.
Thank you all, I appreciate all that you have done for me.
For those who missed all the delicious foodie posts, please take a look around and if you like the recipe don’t forget to leave a comment or share it in your preferred social network.
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
PIN to save for later!
Subscribe & Get your freE
kanji rice (pez)
Ingredients
- 1 cup Brown Goan rice or any other brown rice
- 5 cups water
- salt
Instructions
- Rinse the rice and remove any small gravels and other unwanted stuff. Add it to a pot with the water and keep on high heat till you see it bubbling. Return the heat to low, salt it and keep it simmering for 30 minutes. Don’t drain the water, that’s very important!
This post may contain affiliate links that point to things or services that I recommend. This may include Amazon, getyourguide and booking.com. As an Amazon Associate I earn from qualifying purchases.
Chaitra Manjunath says
This dish is simple most comforting food ever…along with uppu thuppada anna (hot steaming rice mixed with salt & ghee 🙂 . I make a few additions to this dish. Had it bf everyday while holidaying in Bali. Just fry up some chopped/minced garlic, green chillies & little turmeric & pour over the ganji just before serving..& voila ! One dish contains everything one needs during those days of flu or cold or fever !
Divyashree says
Yes! We call it pez too. I live in Mumbai but my mother was born in Mangalore and there they incorporate pez in their regular diet. Normally kids and others would consume pez as an 11 am meal to fill the gap between breakfast and lunch. Now we make pez at home when we catch a cold or fever. One actually feels better after eating this. You get that good feeling even when you are ill. Pez and Lonche (Pickle) go well.
yazdy s. patel says
pl. suggest some condiments or additions to the brown rice kanji,this is tooplain or uninteresting on reading before trying. how do i make it more palatable, more tasty. thank you for some ideas.
Helene Dsouza says
LOL. The kanji here is more intended to nourish one when sick but if you want you can add some Garam Masala to it just for some flavor. Of course there are other ways to make it more delicious. You could add precooked chicken bits or already boiled veggies such as carrot, cauliflower green peas pieces. Hope that helps!
Priya says
We are from Tamilnadu. My mother used to make it when I got sick. We add a few pods of garlic and a pinch of cumin, right along with the rice. It’s also given sometimes during pregnancy and often post child birth.
There is one more variation made with oats. Oats and vegetables ( beans, carrot, peas and cabbage finely chopped) are cooked along with some salt and once cooked, add buttermilk, coriander leaves (optional) and served warm.
Helene Dsouza says
Priya, thank you for sharing your regional way for making kanji rice! =)
Frugal in WV says
Great post about rice, love the diagram! I'm still trying to get my husband and two boys to eat more brown rice, I love it, but it's been harder convincing them 🙂 Great pics like always!
Helene Dsouza says
@Nami I came across the japanice version of this dish while researching a bit online. I had learned that diagram in college too but had forgotten till I found this one at wiki. I thought so u d like the style. =)
Nami | Just One Cookbook says
Really educational post about rice! I learned that diagram long time ago…but can't remember a thing. xD We eat similar rice when we are sick (we call it Okayu). Looks delicious and I love your outdoor photo shoot session!
Helene Dsouza says
@Yuri happy new year to u too! =)thank u and I am glad u liked it. =D
@Aarthi thanks for passing by and leaving a comment
@Courtney isnt it? 😉 cheese on rice? O.o
@Kiran Good to remind u then of its existence. XD thank u dear!
@Thepickyeater I agree it helps u recover quickly. thank u =)
escribble says
Been such a long time since I had kanji. Those photos are so beautiful 🙂
Kiran @ KiranTarun.com
thepickyeater says
i eat kanji whenever i'm sick and it helps a lot ! i have to admit i dont eat it otherwise. useful post 🙂
Mommy LaDy Club says
That little wikipedia animated image is so cool! This is such interesting information. I do eat both white and brown rice, and to leave the water makes sense to hold everything in. I wouldn't be able to melt my cheese on it though…that's my favorite!;)
Aarthi says
very comforting one
Aarthi
http://yummytummy-aarthi.blogspot.com/
Yuri says
Helene, Happy New Year!
What a wise diagram you posted! I enjoyed reading and knowing the new ingredient. I do eat brown rice with skins on. This particular rice your mother-in-law cooks for you sounds delicious and high in fiber! Thank you for sharing your experience here.
Helene Dsouza says
@Anita thank u, =)! Its simple food but also comfort food. I love this stuff more nowadays since we have our own home. your daughter has good taste, by the way! 😉
sliceofmylyfe says
I haven't related to any food post more than yours . Kanji is a staple in Kerala, usually reserved for dinners. It is had with a little clarified butter, and a roasted pappad.
My daughter loves this stuff so much that I make it atleast once a week with brown rice.
Hope you feel well soon.
Helene Dsouza says
@louise @frieda glad u liked it. =) thanks girls! have a nice weekend
Frieda says
Beautiful photos (as always) and I enjoyed your diagram a lot! Bravo!
~~louise~~ says
You've done it again, Helene! Marion wants brown rice for dinner. She's feeling a bit under the weather today.
Thanks for sharing…