Maldivian rice porridge / baippen / rice water / rice conjee
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Some may call it a dish for sick people, but for me it is a dish for a healthy life. It is filling, delicious and is stomach friendly
Rice porridge can be eaten both sweet and savory. You can enjoy it with just sugar or honey or sweetened condensed milk if you want to enjoy it as a dessert. If you like to enjoy it savory, try it with Maldivian mashuni or maskurolhi (link for the video given at the bottom). Rice porridge is yummy with stir fried beef and vegetables as well.
Include it in your daily diet and see the difference.
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Ingredients;
- 3/4 cup basmati rice / jasmine rice
- 6 cups water
- 4 pcs pandan leaves
Directions:
- On low heat dry roast rice for around 2-3 mins. The colour of the grains will change to white when it is done.
- Transfer it to a bowl, wash it well and soak it up for 10-20 mins.
- Drain the water and break the grains in between your fingers. The grains will easily break when pressed after the soaking.
- To your cooking pot, add water and bring it to a boil. once hot, add pandan leaves and the rice from earlier. Give a quick stir to avoid sticking it at the bottom and lumps.
- Cook on medium to high heat for 3-5 mins.
- Then simmer on low to medium heat for around 12-15 mins, or until rice is fully cooked and reaches your desired consistency. Do stir occasionally.
- At first, rice will sink to the bottom. But once cooked, rice and water will be mixed together.
- once done, turn off the heat and continue to stir occasionally as it cools down. It helps to avoid forming a thin transparent layer on top of it.
- Enjoy it with;
* sweetened condensed milk
* sugar
* honey
* mas huni:
• Mas huni /gabulhi mashuni
* maskurolhi:
• 2 yummy maahefun recip...
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