Jeera Rice Porridge

Jeera Rice Porridge (Malabar Kitchen)

Ingredients

Rice	200 gm
Coconut scrapped	100 gm
Cumin seeds	¼ tsp.
Shallots	10 Nos (small onions)
Salt	To taste

Preparation

Cook the rice in 500 ml water. Grind scrapped coconut, onion and cumin seeds to the cooked rice mix well and allow to boil for a few minutes and remove from heat. Serve with chutneys, pappadams or thorans.