| Quantity | Measure Number | Ingredients Number | Description |
|---|---|---|---|
| 2 | Teacup | Rice, Boiled (ukda chawal) | Boiled rice is of a thick variety and commonly use in Mangalore |
| 1 | Teaspoon | Salt | more or less to taste. |
| 8 | Teacup | Water |
Conji used to be a breakfast and supper dish in Mangalore until the second World War. It contains all the nutrients found in rice, as they remain in the Conji water. It is easily digested, and so good for those convalescing from illness.
Clean the rice, and wash it many times, till the water turns clearer. About three or four times of washing should do, if the rice is already clean. Put the water in the vessel used for boiling rice, and light the fire. Wait till the water has come to a boil, and then add the rice, with hand or a ladle. Close the vessel. In a short while, the water will tend to overflow, and at that time remove the lid, and add the salt. You may lower the flame, if it is too high. Keep the rice boiling, and if the water has gone below the rice, add some more, and continue boiling. To check if the rice is boiled, take a spoon full in a saucer and try to crush it with the spoon. If it smashes easily, it is boiled sufficiently. You can also taste it, and see if the rice is easy to masticate, and if the salt is sufficient. If to your liking everything is found to be right, put the stove off, and cover the lid, and wait for the Conji to cool.
Serve with a dry vegetable dish, or a chutney, or a pickle. You can also add, fresh ghee or curds to the Conji.
Since many years have passed, and the modern generation has got used to other breakfast preparations, the taste will have to be an acquired one.