Atval or Rice Porridge

You can call this my first Konkani recipe post. Recently Aayi made this for my sister Vandana whom she is visiting in Netherlands. When I was talking to them later that day, both of them were like, you have to put up this family favorite recipe on the blog. So, today I made Atval at home and blogging this comfort food from my childhood for you all to enjoy. This is a simple Konkani dish that not many people might have had. My mom would make this often. I loved eating them hot at the end of lunch like a desert (even though it’s not sweet). With rich coconut and rice, it sure will give you a good afternoon nap. Well, atleast that's where I am heading as soon as I am done posting. :o).

Serves: 4 | Prep Time: 10 min. | Cooking Time: 12 to 15 min.

Ingredients:

·         Long grain Rice – 1 cup (Whiter the better)

·         Fresh coconut – ½ cup (Grind the freshly grated coconut in blender. Use just enough water to make it a smooth paste. )

·         Water – 4 - 5 cups

·         Salt to taste

Method of Preparation:

~ Wash the rice and soak it for half an hour.

~ Drain the water, put it in the blender and pulse couple of times just enough to break the grains in half. [If you grind without soaking, you will get rice flour instead of broken rice]

~ Take the rice out in a pot, add 4 cups of water to rice and keep it on high to bring it to boil.

~ Stir every once in a while to make sure the rice doesn’t stick to the bottom.

~ Check on the rice grain and when it’s almost ready to be done, (should cook in about 7 to 8 minutes) add the coconut. Add salt to taste, give it all a stir and switch off the heat. It should be watery like kheer/ thin porridge consistency.

~ Serve it at the end of a meal or it can be served as a meal.

I am sending this recipe to Sameena's Rice Recipes Event.