Kanji Drink Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">100g white rice (preferably short-grain)</li> <li class="ingredients-single-item">1 litre water</li> <li class="ingredients-single-item">500ml coconut milk</li> <li class="ingredients-single-item">50g jaggery (or palm sugar/brown sugar)</li> <li class="ingredients-single-item">2 cinnamon sticks</li> <li class="ingredients-single-item">4 cardamom pods, lightly crushed</li> <li class="ingredients-single-item">1/2 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">Ground cinnamon for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Heavy-bottomed saucepan</li> <li class="equipment-single-item">Fine mesh strainer (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the finished drink from becoming too gluey. Drain well. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a heavy-bottomed saucepan, combine the rinsed rice with 1 litre of water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cinnamon sticks and crushed cardamom pods to the simmering rice. These whole spices will slowly infuse their aromatic compounds into the liquid as it cooks, creating a more complex flavor than using ground spices from the start. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Simmer uncovered for about 25 minutes, stirring occasionally to prevent sticking. The rice will begin to break down and the mixture will thicken considerably. You're looking for the rice grains to completely soften and partially disintegrate into the liquid. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once the rice has broken down, add the coconut milk, jaggery, ground nutmeg, and salt. Stir well to combine and dissolve the jaggery completely. The coconut milk adds creaminess while the jaggery provides a deep, caramel-like sweetness that's more complex than regular sugar. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Continue to simmer gently for an additional 5 minutes, stirring frequently to prevent the coconut milk from separating. The mixture should become smooth and have a pourable but slightly thick consistency, similar to a creamy soup. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> If you prefer a completely smooth drink, remove the cinnamon sticks and cardamom pods, then carefully blend the mixture using an immersion blender, or let it cool slightly before transferring to a standard blender. Alternatively, for a more traditional texture with some rice pieces, simply remove the whole spices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour the warm kanji drink into mugs and dust lightly with ground cinnamon. The drink should be served warm, not scalding hot, to best appreciate its subtle spice notes and comforting qualities. If the mixture thickens too much upon standing, simply whisk in a little more warm water or milk to reach your desired consistency. </li> </ol>