Pongal

This is a sticky version of red raw rice cooked with little extra water to make it gluey. This is cooked on festive days like Thai pongal day or New Year's Day or even as a change. A little extra water is added to the rice while cooking so it comes out bit gluey.

Ingredients:

Red raw rice 2 cups
Water 4 ½ cups
Milk ½ cup

Method:

Just like any other rice, the rice is washed and drained well.

In a pot the water is boiled and when boiling, add the milk and wait for this to boil again.

Add the rice and cook in low heat until the water has been absorbed.

Take care to avoid this sticking to the bottom of the pan.

Serve with:

This is eaten with green gram dhal curry, white aubergine curry and coconut sambal and a dash of melted ghee. Adding yoghurt gives additional taste.