A type of rice porridge, kanji is a staple throughout Sri Lanka. It is creamy and sweet, made with nourishing leafy greens and served warm. Sri Lankans like their kanji super sweet but this recipe has less sugar than is traditionally used.
When the rice is cooked (it should be soft and slushy; add more boiling water if needed), stir in the leafy greens and salt and simmer, uncovered, for 1 minute. Stir in the sugar and simmer for a further 3 minutes, then add the milk and coconut cream and stir well to combine. Simmer over low heat for a further 5 minutes. Remove from the heat and allow to stand for 5 minutes before serving.
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