Featured in Forgotten Foods of Goa

Goan Pez

Nourishing slow-cooked rice broth

Prep Time 30 min
Cook Time 30 min
Serving Size 4
Recipe Type Microwave Oven

Pez, a Goan rice porridge, epitomises the essence of Goa’s agrarian roots. Crafted with the resilient Ukde Tandool rice suited for Goa’s saline soil, it’s traditionally slow-cooked in clay pots, embodying the earthiness of its origin. This dish’s simplicity, with rice grains offering a tender yet firm bite in a lightly starched broth, sets the stage for the vivid flavours of Goan accompaniments like crispy dried fish, tangy pickles, and spicy kalchi kodi (yesterday’s curry). More than a meal, Pez is a testament to Goa’s culture of simplicity and resilience, making every bowl a celebration of Goan identity and communal spirit.

Ingredients

1 cup Rice
4 Cups Water or Vegetable Broth
Salt to taste
Fresh Cilantro Leaves for garnish (optional)
Fish Kharo
Mango pickled in Vinegar

Method

Rinse the rice thoroughly under running water until the water runs clear.
Add hot water or vegetable broth in a microwave-safe glass bowl.
Add the rinsed rice to the hot liquid and cook at 100% micropower level for about 30 minutes, stirring occasionally, until the rice is soft and fully cooked.
Once the rice is cooked to your desired consistency, season with salt.
If desired, serve the Goan canjee hot, garnished with fresh cilantro leaves, pickles, dry fish and anything else you wish as per your taste.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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