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A warm, comforting rice gruel made from parboiled rice and a pinch of salt. This simple, soupy dish from the Konkan coast is light on the stomach and incredibly soothing, perfect for a light meal.
For 4 servings
Rinse the rice thoroughly under cool running water 3-4 times, or until the water runs clear. Drain completely.
Cook the rice using your preferred method:
Once cooked, check the consistency. The rice grains should be very soft and partially broken down, and the liquid should be starchy and soupy. Use the back of a ladle to gently mash some of the rice against the side of the pot to enhance its creamy texture.
If the pej is thicker than you prefer, stir in up to 1 cup of hot water and simmer for another 2-3 minutes until well combined. Adjust the salt to your taste.
Pour the hot pej into serving bowls. Serve immediately with traditional accompaniments like mango pickle (lonche), fried fish, or a simple coconut chutney.
A warm, comforting rice gruel made from parboiled rice and a pinch of salt. This simple, soupy dish from the Konkan coast is light on the stomach and incredibly soothing, perfect for a light meal.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 58.43 calories per serving with 1.24g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
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Add 2-3 cloves of lightly crushed garlic along with the rice and water for a savory, aromatic flavor.
Add 1/4 teaspoon of fenugreek seeds while cooking. This is often given to new mothers for its health benefits.
For a creamier and richer version, replace 1 cup of water with 1 cup of thin coconut milk towards the end of the cooking process and simmer gently for 5 minutes.
The soft, overcooked rice and high water content make pej extremely easy on the digestive system, providing nourishment without stressing the gut.
With a high water-to-rice ratio, pej is an excellent way to replenish fluids and stay hydrated, especially during illness or in hot weather.
As a carbohydrate-rich meal, pej offers a quick and easily accessible source of energy, making it a perfect meal to start the day or recover strength.
Yes, it's very healthy. It's a light, easily digestible meal that's hydrating and low in fat and spices, making it excellent for recovery from illness, for children, or as a comforting light meal.
One serving (about 1.5 cups) contains approximately 180-200 calories, primarily from the carbohydrates in the rice.
The most authentic choice is 'Ukda Tandul' (parboiled rice). Its unique texture holds up well in the gruel. However, you can also use other short-grain rice varieties like Sona Masuri or Ambemohar.
Yes, you can. Store it in an airtight container in the refrigerator for up to 2 days. It will thicken upon cooling, so you'll need to add hot water while reheating to restore its soupy consistency.
If it's too watery, simply simmer it uncovered for a few more minutes, stirring occasionally, until some of the excess liquid evaporates and it thickens to your liking.
This recipe goes great with these complete meals
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