1 cup rice, rinsed
2 cups milk
1/2 tsp salt
1. Boil the milk in a heavy non-stick pot. When it starts to boil, set aside
1 cup of hot milk.
2. Reduce the heat and add the rice. Keep stirring continuously over
medium heat, until the rice is cooked through.
3. If the Pongal thickens before the rice is cooked, add some hot milk
and continue cooking.
4. When the Pongal is thick and cooked through, add the salt, mix well
and remove from the stove.
- Serve hot with Coriander Chutney and Onion Sambar.
- Usually for this Pongal, new rice that is just harvested is used. New rice is easily cooked so the amount of milk that is used is greatly reduced. Also there is no need to soak the rice before cooking. If old rice is used, the volume of milk has to be increased by adding some water.
This is one of the easiest vegetarian rice recipes in the Indian cooking repertoire. Made by boiling rice in milk it yields a thick hardy rice dish that is traditionally served during the Tamil festival called Pongal. It is made with the newly harvested rice in a special pot that was purchased just for the festival. I would compare this recipe to one for Risotto. This is one of many variations; try my Bahala Bath recipe that is lightly spiced.