A tribute to Goa Rice - Ukdem Tandul/ Canji /Kanji

Any Goan who has eaten in their ancestral homes will be very familiar with this distinctive rice eaten in Goa. Westerners may not recognize the plump, reddish streaked grains as the rice they are used to consuming. However all Goans have a nostalgic, almost romantic relationship with this par-boiled grain that is less starchy and a little firmer when cooked.

If one is wondering what makes Goa rice different, it is the process of pre-cooking the rice with its husk on before drying it again.  Goa Rice contains less starch and is therefore not as sticky as most varieties and claims to retain more of the grain's nutrients when the rice is cooked ( most notably thiamine).  Thiamine is necessary for the growth, development and function of cells.  Goa Rice is considered better for diabetic diets because it is less starchy. Most descriptions on the product's bags will give the description I have outlaid.

Rice in Goa is a staple dish and is usually known for being served with coconut- based fish curries.  However there are many delicious curries unique to Goa that accompany the nutty flavor of our Goa rice from a simple vegetarian or fish curry to an elaborate meat based curry like a xacuti or vindalho.

The rice is also ground and used for various breads like sanaa or sweets like Patoyo

But this is not the only way rice is eaten in Goa. Many Goans are also familiar with a simple gruel called Canji which is a soupy soft rice.  Canji is made by boiling the rice in a large amount of water for a longer time until the grain is much softer than when rice is drained and served.  One would either love this or hate it depending on how it is served.

My mother's recollections of living with her grandfather in Goa when she was six years old gave me a window into life in a traditional Goan home. This Goan staple re-surfaces as a healthy mid-morning treat as "Canji with kaalchi kodi (yesterday's curry)" which was eaten in my great-grandfather's house about 10:00 o'clock in the morning.  According to my mother the curry left over from the previous day was heated and became nice and thick and was a welcome small-meal between breakfast and lunch. Her grandfather had Kaalchi Kodi served daily, and my mother missed this shared meal with her grandfather when she was of school age and looked forward to having it only on weekends.

When my mother had a fever Canji was served on its own and not really appreciated by the invalid.  My mother recalls that her grandfather would allow her to have the plain gruel with a small piece of raw water pickle which she was only allowed to chew and spit out since no other solids were allowed.
She explains that once the fever was gone her grandfather would then have her served with toast and butter.  My mother's eyes light up with the description and she says that nothing tastes the same as that toast made in Goa after a "fasting fever".

Canji can be eaten with a simple accompaniment of water pickle for a light meal, or salt fish or even a spicier pickle like Mango Miskut, as is done in some households or in poorer homes.

There are several sweet dishes also prepared by adding various ingredients to the Canji base.  Some of these recipes claim to have medicinal values like "Methianchi Pez" which is supposed to be good for tummy ailments.  The addition of Methi or Fenugreek adds the ayurvedic component. This gruel can be made watery or into a thick porridge, and can be served with or without Jaggery.
Broken rice grains are usually used for these Canji recipes. As my mother explains that after the rice is bagged from the mill, there are many broken grains at the bottom that are perfect for cooking into a gruel.

This blog is an attempt to share some of the memories of my mother as a young girl growing up in Uccassaim, Bardez, Goa. It is also a written log of a life our children will not know of unless it is documented for the future. Some of the words have been written from the sound as my mum spoke. Since I do not speak Konkani any feedback can be shared in the comments.