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Chinabadam Jukha

A congee by any other name, but this one is a variant from the Bonaigarh region of Odisha, and is made with parboiled rice and peanut milk. Salty, earthy, nutty, it needs nothing more than some charred vegetables on the side to make a complete meal. Use any variety of parboiled rice you have on hand.
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Ingredients Method

Ingredients
  

  • 1 cup parboiled rice, broken grains preferred
  • 1 cup raw peanuts
  • Salt to taste

Method
 

  1. Wash and soak the peanuts for 1-2 hours. Grind it in a smooth paste, dilute it with enough water to extract peanut milk with relative ease.
  2. Wash and soak the rice for 2-3 hours.
  3. Heat 6-7 cups of water in a heavy-bottomed vessel. Add the soaked rice and give it a stir.
  4. Let it cook on a medium flame, with some stirring at regular intervals, until the grains start to disintegrate and the liquid starts to turn thick.
  5. Now, add the peanut milk and salt. Simmer it for 8-10 minutes until the raw smell of peanut milk changes.
  6. Serve warm with a side of mashed potato/stir-fried veggies.