Rice and beef kanji(Sri Lankan, congee).

Step 1

Making the coconut chutney/paste(thovayal).Place all the ingredients in a grinder and blitz until you have a fine paste, season with salt if necessary, place it in a container and refrigerate until you use. You can also make extra and refrigerate but use it within three days.

Step 3

Making rice and beef kanji(congee).Have all the ingredients prepared and ready to make the kanji(congee).

Step 5

Place a large cooking pan over medium heat and pour in the water. To the water add cut beef pieces with pandan leaves, cinnamon, garlic and fenugreek. season with salt and cook over low-medium heat. 45 minutes or until beef is very tender.

Step 7

While the beef boils, you will notice a foamy, greyish residue appear on the surface of the boiling water, use a spoon or ladle to scoop it off, you don’t want your congee looking greyish or muddy.

Step 9

Once you’ve cleared the foamy residue(also called scum), gently add in the rice. maintain heat to medium and continue until the rice is completely cooked, overcook the rice purposely so that you end up with a consistency of Milk rice(kiribath), use a spoon to break the grains further.

Step 11

At this point of cooking the congee, there will be less water, leaving a porridge-like consistency to the rice.

Step 13

Pour in the thin milk over medium heat and cook until tiny bubbles appear. 10-15minutes.

Step 15

Stir constantly. Then add the thick coconut milk and simmer for just 10 minutes over low fire. stir constantly.

Step 17

Remove the pot from the stove or the kanji(congee)will continue cooking, leaving you with a too thick porridge, should this happen, add 1/2 cup of water to bring it back to the correct consistency.

Step 19

Serve warm.