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
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.
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.