By Akshara
June 26, 2026
Recreate the ultimate minimalist comfort food with this nourishing rice kanji recipe, celebrated by actor R Madhavan as his absolute go-to meal for soothing rejuvenation. This traditional South Indian porridge transforms simple broken rice into a creamy, easily digestible gruel by pressure-cooking it with an abundance of water and gentle spices. Laced with warming ginger, earthy cumin, and a splash of fresh buttermilk, it offers a deeply grounding, nutrient-dense bowl that settles the system flawlessly.
1/2 cup raw broken rice (or regular short-grain white rice)  3.5 cups water  1/2 tsp cumin seeds (jeera)  1/2 inch ginger, finely grated  2-3 tbsp fresh whisked buttermilk or curd  Salt to taste and a few fresh curry leaves for the finish
Rinse the raw broken rice thoroughly under cold running water 2 to 3 times to remove excess starch, then drain the grains completely.
Transfer the rinsed rice into a pressure cooker, pour in the water, and add the cumin seeds, finely grated ginger, and a pinch of salt to the base.
Secure the cooker lid and cook over medium heat for 4 to 5 whistles until the grains completely break down into a soft, thick, easily mashable consistency.
Open the cooker once the pressure releases naturally, stir the hot gruel vigorously to smooth the texture, then fold in the fresh buttermilk and curry leaves right before serving warm.