Rice-gruel Soup

I generally cook rice in a pressure cooker. Sometimes, when cooking for some special dishes, I cook soaked rice in a vessel and drain off the water. I feel bad to simply drain off the water, as it’ll be rich in starch....

So made this soup instantly out of the gruel. It was tasty and almost like veg-corn soup. Folks at home did enjoy it. And Dee clicked these beautiful clicks for me :)

Here’s how I made it....

Rice gruel soup

Preparation time : 10 min Cooking time : 5 min Serves : 5-6 Ingredients: Rice gruel / akki ganji / water drained from cooking rice - 4 cups Chopped vegetables - 1 Tbsp (beans, carrot, spring onion, corn kernels, etc) Butter - 1 tsp Black pepper - 1 tsp Salt - ½ tsp or as per taste Water - Acc to consistency Fresh cream - 1 Tbsp or Milk - ½ cup (optional) Chopped coriander leaves for garnishing Method: • Heat butter in a pan and add the veggies • Sauté till they are slightly done • Add the rice gruel and bring to a gentle boil • Add milk, salt and pepper powder • Adjust consistency by adding a little water. Let it boil for a couple of minutes more • Put off the heat and add fresh cream (optional) and stir well • Serve hot, garnished with some chopped coriander leaves Tips n Tricks: • If the soup turns out to be too thin, mix some cornflour in milk and add it and boil it for some time Variations: • Skip the milk and add a spoon of lemon juice