GOOD FRIDAY RICE CONGEE – Rice and Coconut Gruel

the-anglo-indian-festive-hamper-coverThis Congee is usually eaten on Good Friday in India and is prepared with rice, coconut and lentils
Serves 6 preparation and cooking time 1 hour

1 cup Raw Rice
½ cup Moong Dhal
¼ cup Sugar or Jaggery
½ cup grated cocoanut or 1 cup coconut milk
2 tablespoons raisins
A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down. Boil 3 cups of water and the salt in a vessel and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the cocoanut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes.

The Congee should be of the consistency of thick soup.
Serve plain or with Cocoanut chutney. (Omit the sugar or jaggery if desired)

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