For the sake of convenience I have translated the Indian “khichri” as “kedgeree,” but the kedgeree which we know in England is an entirely anglicized dish; and, to quote Mr.
Mix the washed rice and lentils and soak in cold water for 1 hour or more. Drain off the water and add the rice and lentils to the other ingredients in a saucepan, and just cover with boiling water. Bring to the boil, cover the saucepan and simmer till the rice is tender and the water has evaporated.
An important point in adding water for the purpose of cooking rice, whether in Khichris, Pulaos, etc., is that the water must be absolutely boiling and not merely hot.