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A simple and nourishing rice gruel made from parboiled rice, cooked until soft and creamy. This Maharashtrian comfort food is light on the stomach, seasoned with a touch of salt and ghee.
Prepare the rice: Rinse the parboiled rice under cold running water 2-3 times until the water runs mostly clear. Soak the rinsed rice in 2 cups of water for at least 30 minutes. This helps it cook faster and softer.
Cook the pej: Drain the soaking water from the rice. In a deep pot or pressure cooker, combine the soaked rice, 5 cups of fresh water, and salt. Bring the mixture to a boil over medium-high heat.
Simmer until soft: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer. Cook for about 20-25 minutes, stirring occasionally to prevent sticking. The rice should be very soft and broken down, and the liquid should be thick and starchy. If using a pressure cooker, cook for 4-5 whistles on medium heat.
Serve: Check the consistency. If the pej is too thick, add a little hot water and mix well. Pour the hot pej into serving bowls. Drizzle with a little ghee on top and serve immediately.
A simple and nourishing rice gruel made from parboiled rice, cooked until soft and creamy. This Maharashtrian comfort food is light on the stomach, seasoned with a touch of salt and ghee.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 185.95 calories per serving with 3.85g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or supper.
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Simply omit the ghee or use a drizzle of coconut oil for a completely vegan version.
For added protein and fiber, cook the rice along with 1/4 cup of yellow moong dal (split petite yellow lentils).
Mash the pej very well to make it smooth. You can also add a splash of milk to make it creamier and milder for children.
Use a pressure cooker to make the pej. It will be ready in about 10-12 minutes (4-5 whistles) after coming to pressure.
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