This rice porridge preparation starts with coconut milk. Add fresh grated coconut and a cup of water in to mixer, grind it to fine puree. Transfer it to a fine strainer. Squeeze completely and extract coconut milk.

Put the squeezed coconut back to the mixer and grind again along with 1/2 cup of water. Strain this as well to extract all possible coconut milk. Now you should be having around 2 to 2.5 cups of fresh coconut milk.

Next rinse the raw rice with some water and drain it off. Then add around 3.5 cups of water and pressure cook it as you normally do to cook rice. I have cooked it for 3 whistles and 5 minutes in simmer. Let the pressure subside by itself.

Next add cooked rice and coconut milk to a big vessel and bring it to boil. Let it be in simmer for 4 minutes. Then switch off the flame.

Coconut milk rice porridge topped with ghee is ready to serve along with pickle and salt.

It's totally coconut milk that makes ganji a flavorful affair. So fresh coconut and enough coconut milk is recommended.

You can use store bought coconut milk too to cook this rice porridge. I haven't used it though.

The rice should be cooked with little more water than you usually do. Because fluffy, grain seperated rice is not preferable for this porridge.

We relish this rice porridge with whole mango pickle as side dish. If you prefer you can use any vegetable stir fry as side dish.

Serve a bowl of ganji mixed with salt, top it with dollop of ghee and relish with your own home made pickle.