Dhanvi Kheeri (Rice Congee Cooked With Turmeric Leaf)
Dhanvi Kheeri is a Konkani Saraswat variant of congee... a mildly salted rice porridge cooked with fresh turmeric leaves. Light and subtly flavorful, it is generally eaten with tender mango pickle (but can also be eaten with jaggery). Growing up in the North, I had never tasted anything cooked with turmeric leaf. I was introduced to it by my mother-in-law after marriage and fell in love with the aromatic earthiness. What I particularly like about this modest dish is how the fragrance (and flavor) of the turmeric leaves permeates the rice. Fresh coconut milk adds a slight touch of creaminess without making it overly rich. It is ideal for a light supper as it is comforting and easy on the gut.
Recipe
Dhanvi Kheeri
(Serves 2-3)
Ingredients
1 cup small grained rice, rinsed and soaked for at least 30 minutes
5 1/2 cups water. divided
2 medium-sized fresh turmeric leaves, washed, rolled lengthwise and knotted
1/2 cup + 2 tbsp thick coconut milk (fresh or canned), divided
Salt to taste
Method
In a heavy based saucepan, combine the rice with the turmeric leaves, 5 cups of water and 1/2 tsp of salt. Bring to a boil over high heat. Once the mixture reaches a rolling boil, reduce the heat to low and cook uncovered, stirring occasionally until the rice is very soft.
Mash the rice well. Combine the coconut milk with the remaining 1/2 cup of water. Add it to the rice. Stir well and continue to simmer for another 10 minutes, stirring occasionally to ensure the rice does not catch at the bottom. Turn off the heat. Mix in the remaining 2 tablespoons of coconut milk. Taste and adjust the salt as needed. Remove and discard the turmeric leaves (though I usually leave them in to infuse the flavor further). The kheeri will thicken upon sitting. Add a little hot water to thin it out.
The congee can be eaten hot or at room temperature. Enjoy it with any pickle of your choice. It can also be eaten with powdered jaggery.
The kheeri can be refrigerated for up to 2 days.
