Garlic-Coconut Rice Kanji with Soft Egg

Creamy coconut-garlic rice kanji, tempered with mustard and dried chili, cradles a soft-cooked egg. It nods to Vinegar After the Monsoon’s Goan kitchens, where garlic ground after the rains still carried the memory of shipboard vinha d’alhos.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 2g fiber

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Ingredients

• 1 cup jasmine rice
• 8 garlic cloves
• 1 1/2 cups coconut milk
• 3 cups water
• 1 tsp mustard seeds
• 2 dried red chili
• 1/2 tsp cumin seeds
• 1 tsp salt
• 4 eggs
• 1/4 cup fresh cilantro

Instructions

1. 1Rinse the rice until the water runs clear.
2. 2In a large pot over medium heat, warm coconut oil and add mustard seeds, cumin seeds, dried red chili, and sliced garlic; cook until the seeds pop and garlic turns golden.
3. 3Add the rice, coconut milk, water, and salt; bring to a boil then reduce to a gentle simmer, cover, and cook for 25 minutes until the rice is very soft and porridge-like.
4. 4Meanwhile bring a small saucepan of water to a boil, lower in the eggs, and cook exactly 6 minutes for soft yolks; transfer to an ice bath, peel, and halve.
5. 5Taste the kanji for seasoning, stir in most of the chopped cilantro, and ladle into bowls; top each serving with a halved soft egg and the remaining cilantro.