Friday, 17 February 2012

Sweet Rice Conjee

Rice Rawa 1 cup
Water 5 cups
Jaggery (grated) 1/2 cup
Salt to taste

Method of preparation:
Bring water to boil in a sauce pot.
Add rice rawa and cook for 5 – 10 minutes or until the rice rawa becomes completely white and floats on top.
Once the rice rawa is soft and cooked, add a big pinch of salt and remove from heat.
Cool the cooked rawa mixture until its warm enough and stir in grated jaggery.
Serve this when having digestive problems.