Fermented Rice Kanji | Healthy Breakfast for Gut | Homemade Probiotics | Immunity Boosting Rice

Fermented Rice Kanji | Natural Probiotics
How to make it.
Ingredients :-
3 Cups leftover rice (Cooked)
2-3 Cups drinking water
Salt to taste (Optional)
For Tempering :-
I’m using :-
*Half tablespoon mustard oil / (or any cooking oil)
*Half chopped onion
*1 chopped green chilli
But u can also add 3-4 cloves of garlic (crushed or chopped)
5-6 curry leaves
1/2 teaspoon mustard seeds
[ It’s all up to you]
INSTRUCTIONS :-
1. Transfer the leftover rice in a pot, preferably an earthen cooking pot.
Pour the drinking water till it all the rice is immersed in it [ rice should be completely covered by the water].
2. Cover the lid or tie a Muslin cloth on the mouth of the pot and keep it for 8 hours or overnight in a cool place of your kitchen. Do not refrigerate as the rice needs to ferment naturally at room temperature.
3. Next morning you will notice that the water has become slightly cloudy. You can strain and reserve this nutrient rice water or serve some of it along with the rice (according to your preference).
4. Now rice can be eaten plain or mashed,sprinkled with some salt.
But you can take a bowl n take out the rice into a bowl and add curd or buttermilk n mix it well. (Which I did).
5. To Temper, heat the mustard oil in a small pan and add the chopped green chilli n the chopped onion and fry them till become translucent.
Then Pour the seasoning over a serving of the rice.
Mix well and eat.
You can serve it along with some vegetables or pickle or papad or you can Temper (season).

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