Ukde Tandul Pej
A light, soothing rice gruel made with parboiled rice and plenty of water until soft and porridge-like. This simple Konkan staple is comforting, easy on the stomach, and usually served warm as part of a humble everyday meal.
For 4 servings
- prep · ~20 min
Wash and soak the rice.
Rinse the ukda rice well until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain.
- boil · ~10 min
Boil the rice with water.
1.Add the soaked rice and 5 cups water to a pot.2.Bring it to a boil over medium-high heat.3.Lower the heat once it starts bubbling steadily. - simmer · ~25 min
Cook until the pej turns soft and loose.
1.Add salt and stir once.2.Simmer uncovered or partly covered on low heat.3.Cook until the grains are very soft and the liquid looks milky and porridge-like, about 25 minutes.4.Mash lightly with the back of a spoon if you want a smoother pej.TIPStir once or twice during cooking so the rice does not stick to the bottom. - serve
Serve the ukde tandul pej warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the ukda rice for the full 20 minutes helps it soften evenly and release starch faster into the water.
- 2Keep the pej on a gentle simmer, not a rapid boil, so the grains break down without catching at the bottom.
- 3If it thickens after resting, loosen it with a splash of hot water before serving to bring back the classic pourable texture.
- 4For a smoother, more soothing pej, lightly mash the cooked rice while it is still hot rather than blending it.
- 5Use a heavy-bottomed pot if possible; the long simmer and high water ratio can make rice stick on thin pans.
- 6Leftover pej will set as it cools, so reheat it slowly with extra water and stir well until milky again.
Adapt it for your goals.
Thicker-style
Cook it a little longer or use slightly less water for a spoonable pej if you prefer a porridge texture over a drinkable one.
plain unsaltedPlain-unsalted
Skip the salt for an even plainer version, useful when you want the most neutral, stomach-friendly bowl.
smootherSmoother
Mash the rice more thoroughly at the end for a softer, almost creamy pej that is easier to eat for children or elders.
Why this is on our healthy list.
Easy to Digest
The rice is cooked until very soft with plenty of water, making this dish gentle and soothing when you want something light.
Simple Hydrating Meal
Because it is mostly water simmered with rice, pej offers both fluids and easy energy in one warm bowl.
Low-Spice Comfort Food
With only rice, water, and salt, this recipe avoids heavy fat and strong spices, keeping the meal mild and plain.
Frequently asked questions
Yes, but the rice will take longer to soften and the pej may not turn milky as quickly. Soaking helps the grains cook down more evenly.
