Volume II · 1.02

Peya — Thin Rice Gruel with Grains

Name: Peya — Thin Rice Gruel with Grains
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ⅓ cup + 1 tbsp (80 g); Water — 3¾ cups (≈ 1 : 11) (900 ml); Ghee (cow) — 1½ tsp (8 g); Cumin (jeera) — ¼ tsp (1 g); Ginger, fresh — 1 tsp grated (5 g); Rock salt (sendha namak) — ½ tsp scant (2.5 g); Black pepper — pinch (0.3 g)

The Classical Pathya Kitchen (Krutanna)Pathya

Serves: 4
Portion: 200 ml
Time: 40 min
Texture: IDDSI 1–2 · thin gruel
Season: All year
Dosha: Vata
Pitta
Kapha
Tridoshic; restores strength

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	⅓ cup + 1 tbsp	80 g	400 g
Water	3¾ cups (≈ 1 : 11)	900 ml	4500 ml
Ghee (cow)	1½ tsp	8 g	40 g
Cumin (jeera)	¼ tsp	1 g	5 g
Ginger, fresh	1 tsp grated	5 g	25 g
Rock salt (sendha namak)	½ tsp scant	2.5 g	12.5 g
Black pepper	pinch	0.3 g	1.5 g

Method

How to cook it

Step 1: Wash and lightly roast rice.
Step 2: Boil with water and simmer 30 minutes until soft and the liquid is starchy but still flowing, with grains visible.
Step 3: Temper ghee with cumin and ginger; stir in.
Step 4: Season with salt and pepper; serve warm.