2. Small Rice Cooking - Congee Undrained🔗

Suitable for egaputargal who eats once a day. For rest it will give indigestion issues.

• 1. Soak small rice for 24 minutes, mix well and drain it.
• 2. Take 2 padi of clean water in a pot which can hold 4 padi water.
• 3. Boil water. When the water starts to boil, add the drained rice.
• 4. Stir in the rice well with the boiling water. Cover the pot with a lid.
• 5. Few minutes later, once the rice and water starts boiling, stir well again and cover.
• 6. Check whether the rice has ¾th cooked as mentioned above and mix well again, turn off the stove(take away from stove).
• 7. Leave it on the off stove(warm) for 5 minutes and keep aside.

3. Big Rice – Drained Congee

Ingredients:

• 1. Soak big rice for 10 minutes and drained.
• 2. Place 3 padi of clean water into a pot which can hold 5 padi water.
• 3. When the water starts to boil, add the drained rice. Stir in the rice well with the boiling water. Cover the pot with a lid.
• 4. Few minutes later stir it again until the rice is 3/4th cooked and mix well again.

• 5. Cover the pot with wet cloth and drain the congee. Place on the warm stove, mix well for 5 minutes and keep aside.

Note: 3/4th rice cooked estimation - the rice will be soft upon touching and existence of white steam throughout the mouth of the pot.