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Black Rice & Red Rice Congee | Diet Friendly Kanji

Black Rice & Red Rice Congee
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With Chennai affected with Vardah cyclone, we were totally stuck without power and basic amenities. The roads are fully covered with fallen trees and the city is slowly recovering.  In continuation with my diabetic friendly series, here comes a congee recipe ideal for breakfast/lunch or dinner.
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The recipe I am presenting here is a mix made out of roasting black rice, red rice, fox nut, flax seeds and corn. The mix or the congee powder is then combined with spinach, pepper and garlic to make into a congee consistency. All ingredients are diabetic friendly and this recipe is perfect for breakfast or dinner.
The same powder can be ground more fine grain and can be used for multiple recipes which I shall be publishing soon. The mix should be stored in an airtight container and will be good for a month if stored properly.
Black Rice & Red Rice Congee

Check out my other congee recipes



Black Rice & Red Rice Congee

Product Availability :

http://www.urmatt.com/
Disclaimer: The product is sponsored by Urmatt Ltd however the opinion and recipe are based on my personal experience. This is not an advertisement.


Black & Red Rice Congee


Congee Mix


Preparation Time –5 mins | Cooking time : 15 mins
Cooling Time : 15 minutes | Yields : 20 cups

Gas : Low


Congee
    Cooking time : 10 mins  | Yields : 1 cups|Gas : Low

Ingredients
For the congee powder
Black Rice – 2 cups
Red Rice – 1 cup
Fox nut – 1 cup
Flax seeds – 1 cup
Corn – 1 cup
For the congee
Congee powder – 2 table spoon
Purple Spinach – ½ bunch
Water – 2 cups
Garlic – 3 cloves
Salt – to taste
Pepper – 1 teaspoon

Measurements
1 teaspoon = 5ml
1 tablespoon – 15 ml
1 cup = 237 ml

Preparation
For the congee powder
1.       Dry roast all the ingredients individually in the specific order given below.
2.       Start with black rice. Roast until a nice aroma comes. Some of the black rice would start to split while roasting. Once roasted transfer it to a dry plate for cooling.
3.       Next take red rice and roast until nice aroma comes. Some of the red rice would start to split while roasting. Once roasted transfer and pour it on top of black rice for cooling.
4.       Reduce the flame and add fox nuts. Fox nuts do not give any aroma but you can see them changing color fast and turn more crispy.  Transfer the contents on top of the red rice and black rice mix.
5.       Add the corn. When roasting corn, make sure to close with a lid , else the popcorn would spill out. Roast until all of them turn into popcorn and transfer it to the same plate where other ingredients are transferred.


6.       Lastly switch off the flame and add the flax seeds. The heat in the pan is sufficient to toss the flax seeds. Just toss for 1 minute and transfer to the plate.
7.       Let it completely cool and come to a room temperature.
8.       Grind it in a mixer into a coarse consistency.
9.       Congee mix is ready.

For the congee

1.       Chop Spinach and garlic cloves finely.
2.       Take a pan and add oil.

3.       Add garlic and fry for a minute.

4.       Add spinach and fry until cooked.
5.       Add water and allow it to boil.

6.       While boiling add congee powder, salt and pepper and cook for 10 minutes in low flame.




Congee is ready


Notes:
-          Do not sieve the congee powder.