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Paal Kanji

Soups and Congees

Paal Kanji
3 cups whole milk
1 cup parboiled rice, rinsed
1/2 cup sugar
1. In a heavy bottomed pot, bring milk to a rolling boil, then reduce the heat and simmer for ten minutes, stirring occasionally. Remove the pot from the heat and keep it covered.
2. In another pot, bring three cups of water to the boil and add the rinsed rice, lower the heat and simmer for forty minutes, stirring frequently. Add more water, if needed.
3. Pour the boiled milk into the rice mixture and stir well, and continue to simmer for another ten to fifteen minutes until the rice feels very soft.
4. Add the sugar and keep the rice covered until ready to serve. Just before serving, stir gently.
Note: This can be served with fresh coconut slices, jaggery chunks, and/or deep fried pappadums.

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