Today’s dish is Kanji or rice porridge, a favourite of my father.
The featured musician today is Pradeep Ratnayake. Given that one of my favourite musicians is Ravi Shankar, it follows that I also appreciate the music of the two best contemporary sitar players in Sri Lanka – Pradeep Ratnayake and Sarangan Sriranganathan (whom I featured in yesterday’s post). Pradeep Ratnayake’s sitar training started at the age of five and he eventually chose a degree in sitar at Santiniketan over a degree in mathematics. Among other concert performances, he initiated his Pradeepanjalee concerts in 1997 which has become an annual concert performed usually at a different location around the world.
The first piece of Pradeep Ratnayake shared here is an original composition titled ‘Kuweni Concerto for sitar, cello and orchestra: Movement 1.’
The second piece is Wine-coloured moon (Melbourne version) with Joe Chindamo (piano), Alston Joachim (bass) and Daniel Farrugio (drums).
Enjoy the instrumental music clips while trying out the rice porridge (Kanji).
Time taken: 20 mins
- Red raw rice – 2 tbsp
- Milk (Coconut or non-fat) – 1 cup
- Water – 1 cup
- Salt, to taste
- Pepper – ¼ tsp (optional)
- Garlic – 2 or 3 cloves, chopped (optional)
- Sugar – 1 tsp (optional)
- Cook 2 tbsp of red raw rice in 1 cup of water for about 10 – 15 mins.
- Once the water dries up, add the milk to the cooked rice along with a pinch of salt. The optional ingredients such as pepper and garlic can be added now, if required. Cook for about 5 mins.
- Transfer to the serving bowls. Add a dash of sugar, if you like. Serve warm.
Recipe source: Raji Thillainathan.