Alma Bax 
Huggi, Kani Phaan is a traditional rice porridge from the Indian state of Manipur. It is often eaten as breakfast and is made by boiling rice with milk and spices like cardamom and cinnamon.
Spicy rice porridge is a dish that has been in existence for centuries. It can be made with many different types of rice, but the most common type of rice used is basmati. Read more in detail here: spicy rice porridge.
Huggi is a flavorful, spicy, and easy rice meal made by Konkanis from broken rice grains. When eaten hot with plenty of coconut oil, Huggi provides a delicious, nutritious, satisfying morning or late snack. This flavorful rice dish has a delicate spice, fragrance, and taste of fresh coconut, cumin, and ginger. Lots of coconut oil on top of a hot huggi gives it a lot of flavor.
Rice is one of our favorite foods, and this meal is typically made using broken rice grains. Our forefathers came up with a method to utilize broken rice grains (which aren’t suitable for making rice) by making a meal called huggi. In Konkani, broken rice grains are called kani, and phaan means seasoning, thus the term kani phaan.
Broken rice grains are hard to get by these days. If there are any entire rice grains, you may separate them. Huggi may also be prepared using entire rice grains.
My mother-in-law prepared this meal by crushing entire rice grains in a mixie, but I use whole rice grains and it tastes just as good.
Ingredients:
1/2 cup kani (broken rice) or whole rice grains 2 tabelspoons coconut (freshly grated) a half teaspoon of cumin 1/2 inch ginger, finely chopped or sliced a couple of green chilies a quarter teaspoon of mustard seeds 4 tablespoons of vegetable oil 1 red chili, dried 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf urad dal, 1/2 teaspoon (optional) season with salt to taste
1 tblsp. clarified butter (optional)
Serves: 1
Time to prepare: 5 minutes
Time to cook: 15-20 minutes
Method of Preparation:
The conventional method is as follows:
In a nonstick pan, heat the oil and add the mustard seeds and cumin, allowing them to sputter.
Fry the urad dal and slit green chilies till the urad dal begins to brown.
Then add the chopped ginger, tiny chunks of red chili, and curry leaves, and cook for a minute.
Add washed rice grains, salt, grated coconut, and three times the quantity of rice to a large mixing bowl.
Mix thoroughly and cook on a low heat, covered, until done.
Remove the rice from the fire after all of the water has evaporated.
Serve immediately with a generous amount of coconut oil on top.
P.S. Use a large quantity of oil in the seasoning as well. This recipe gets its flavor from coconut oil and freshly shredded coconut.
P.P.S. I use a pressure cooker to make this. Every step is same. I just add ghee and lightly cook the rice grains for additional flavor. Simply add a bit more water than is needed to dip all of the rice grains. It’s delicious!! If the bottom rice browns a bit, it tastes much better!!!
I don’t use grated coconut very often, either. I can assure you that it tastes delicious.
Rice, huggi phan, kanni phaan, tea time snack, evening snack, breakfast, Konkani recipe, Konkani meal, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food
Bengali rice porridge is a traditional dish that is eaten in Bangladesh. It is made by boiling the soaked rice with water, spices, and salt. Reference: bengali rice porridge.
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Ben Austin 