( Good Friday Rice Congee)
½ cup Raw Rice
½ cup Moong Dhal (Green gram dhal)
¼ cup Brown Sugar or Jaggery
½ cup grated coconut or 1 cup coconut milk
2 tablespoons raisins
A pinch of salt
Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down. Heat 3 cups of water and the salt in a vessel, and when nicely boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft and pish-pashy.
Add the coconut, sugar/ jaggery and raisins and mix well. Simmer for 2 or 3 minutes, then off the heat. The Porridge / Congee should be of the consistency of thick soup.
erve plain or with Coconut chutney either hot or cold