Recipe: Piping hot Goan 'Pez'

Come Good Friday, and every Goan Catholic home will have a meal of piping hot ‘Pez’.
Recipe: Piping hot Goan 'Pez'
In Goa, 'Pez' (rice gruel) was traditionally made of local par-boiled rice (Ukde tandul)Gomantak Times

INGREDIENTS

  • 2 cups Goa par-boiled rice (Ukde tandul)

  • 1½ litres water or as needed (depending on how thin you want the gruel to be)

  • Salt to taste

METHOD

  • Pick, wash and soak the rice. Add salt, and keep it aside for about half an hour.

  • Bring the contents to a rolling boil, then reduce the heat.

  • Cover and cook on low heat until the rice is very tender.

  • If you feel the pez is too thick, add hot water as required till you get the desired consistency.

  • Serve hot.

In Goa, 'Pez' is eaten with accompaniments such as korom (sliced raw mango), chepnichi torra (raw mango water pickle), para (dry fish pickle), roasted papad, mole (fish/prawn pickle) and kalchi kodi (yesterday's thickened curry).

However, on Good Friday, korom, chepnichi torra and papad are the preferred options.

In Goa, 'Pez' (rice gruel) was traditionally made of local par-boiled rice (Ukde tandul)
This is the all-important item on Goa's Good Friday menu

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