Pez (rice kanji)
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Red parboiled rice cooked into a soft, salty gruel, eaten with pickle, dried fish or coconut chutney as a comforting Goan meal.
Region: GoaOccasion: Breakfast, lunch for farm workers, and food for the sickTime: 1 hrServes: 4Vegan
Ingredients
- 1 cup Goan red parboiled rice (ukde tandul), washed and soaked 1 hour
- 8 cups water
- Salt to taste
- To serve: mango pickle, coconut chutney, fried dried fish or papad
Method
- Bring the water to a boil in a heavy pot.
- Add the soaked rice and cook uncovered on low heat, stirring now and then, for 45 minutes to 1 hour until the grains are very soft.
- The rice and its starchy water together make pez; add salt and more hot water if it becomes too thick.
- Serve hot in bowls with pickle and a side of your choice.
History
Pez has long been the everyday food of farmers and fishers in Goa, who ate it in the morning before going to the fields or the sea.
Significance
Pez is easy to digest and is given to people recovering from illness. Many Goans remember it as the simple food of their grandparents’ homes.