Rice Porridge

Rice porridge is pretty easy to cook and a good meal when you are not having much of an appetite (even better when you feel lazy to cook). Coconut milk soothes your stomach and the porridge is easy to digest. Also fenugreek seed is very good for you stomach and used in many herbal medicines (including herbal hair oil :-))

Ingredients: Raw rice (rice that gets sticky when over cooked), fenugreek seed, coconut milk and salt

Method: Put the washed rice into a pot and fill it with water (about 2 inches of water above the rice). You do not require a lot of rice since the quantity becomes a lot more that when cooking normal rice. Add some fenugreek seed (not too much since it can get taste bitter). Let the rice over cook, if you need add more water. Finally add the coconut milk and salt to taste. Let it cook for a minute or two.

Notes:

Beef or chicken boiled with some salt, pepper, vinegar and spices can be added to this mix. It is famous among the Muslim community in Sri Lanka to add chopped beef curry to the rice porridge, which is used for breaking fast during the month of Ramadan (Ramazan).

A less thicker rice porridge can be drunk with a piece of Juggery [A sugar made from the sap of the kittul (Fish-tail palm) flower or sap from the pol (coconut) flower].