When you need a deep nourishment, something sublimely soothing, a healing meal, or a gentle pause for an unsettled tummy, there is nothing like a warm mug of Kanji.

Kanji is an ideal healing soup. It is mild and easy on digestion, while highly nutritious – good for an upset stomach or general debilitation. It is often recommended as a light and soothing meal for people with digestive issues, or when recovering from illness, or those with sensitive stomachs.

The therapeutic importance of Kanji is also well explained by the ancient Ayurveda Vaidyas. Sage Sushruta advised Kanji in the treatment of impaired digestion, constipation, hemorrhoids, and abdominal pain. Sage Charak advised it in the treatment of fever, weak digestion, abdominal discomfort, hard stools, also during illness, and as a part of postpartum care. Charak described Kanji as sukhavirya, promoting comfort and soothing nourishment.

Generally, Kanji is tri-doshic and can be tailored to balance Vata, Pitta, or Kapha. For instance, using cooling herbs and spices like coriander in kanji can pacify excess Pitta.

Ayurveda emphasizes the importance of proper hydration for overall health, but prefers boiled water sipped warm, or light soups. Kanji helps maintain adequate fluid and PH levels in the body.

For deep healing, Kanji can be just the liquid remaining after cooking rice. Or you can leave in the rice so it is more of a rice soup. In this case, the rice is thoroughly cooked and softened, making it easier to digest than regular rice.

Rice: When I make kanji for someone who is in a deep healing mode, giving them just the liquid, I save the rice for my own meals, stirring it into a bowl of mung dal or vegetable stew.

KANJI
Serves 4

In the southern Indian state of Kerala, kanji is eaten primarily as breakfast or supper. Effectively rice water, kanji is also great in dal, stews, soups, curries, instead of water for a creamier broth.

Ingredients
1⁄2 cup basmati rice
6 cups liquid – water, broth or a combination of the two
1 tablespoon ghee
1 teaspoon salt – pink, mineral, or sea
1/2 teaspoon ginger
1/4 teaspoon ground turmeric
1 pinch hing (asafoetida)
1 tablespoon liquid from yogurt
Optional: squeeze of fresh lemon

Instructions
Rinse the rice and drain. Put it on a pot with the broth, ghee, salt, and spices. Bring to a boil. Reduce heat and cover. Simmer for 30 minutes.

Remove from heat, and allow to sit ten minutes. Strain the rice, pouring the rice liquid into a mason jar. Stir in the yogurt liquid. The contents of a probiotic works too.

Cover with a cheese cloth, and leave out 12-24 hours in a warm, dark place.

It can be stored in the refrigerator for up to 3 days, but do gently heat it before serving as it is crucial that it is sipped warm. Also, I often add a bit more ghee and mineral salt when serving.

As health and digestion improve, you can keep the rice and enjoy it is as rice soup. As digestion and strength improves further, you can stir it with fresh yogurt, or steamed vegetables.

So for recovery, a Kanji plan might look like this:
Day 1: Kanji
Day 2: Kanji, Rice Soup
Day 3: Kanji, Rice soup with steamed squash and mint
day 4: Kanji, Rice soup with mung dal and light seasonal vegetables
Day 5: Kanji, Liquidy Kitchari with vegetables

For everyday health, or a day of gentle nurturance, you might try it with toasted cashews, toasted coconut flakes, toasted sesame seeds, fresh cilantro or mint, or slices of lemon or lime.

I don’t think I ever posted here on the blog this recipe for creamy, lemony rice. Would you like it? Comment below so I can gauge interest and I will enter you in the drawing to receive one of Banyan Botanicals’ new travel size oils! (U.S. only, as Banyan does not ship out of country.)

But I’d still like to hear from you wherever you live. Have you ever had Kanji? Is Kanji a tradition in your family? If so, how do you prepare it?

Thank you!