Kitchen Recipe Collection
Sri Lankan Rice Congee (Kenda)
A thin, soothing Sri Lankan rice porridge simmered until silky smooth and served with a drizzle of coconut milk — a gentle, easy-to-digest breakfast eaten across all generations.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- white rice
- water
- salt
- coconut milk
- curry leaves
- ginger (optional)
Equipment
- Large pot
- Ladle
Instructions
- 1
Rinse Rice
Rinse the white rice under cold water once. Do not wash multiple times — a little starch helps create the congee texture.
- 2
Boil
Place the rice in a large pot with a generous amount of water (use a 6:1 water-to-rice ratio). Bring to a boil.
- 3
Simmer
Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the rice breaks down into a smooth, silky porridge.
- 4
Season
Season with salt. Add curry leaves and optionally a thin slice of ginger for a subtle warmth.
- 5
Serve
Ladle into bowls and drizzle with coconut milk on top. Serve with coconut sambol or lunu miris on the side.
Cooking Tips
- Do not cover the pot during simmering — you want the steam to escape and the congee to concentrate gently.
- Use a wide, heavy-bottomed pot to prevent scorching on the bottom.
- The longer you cook, the silkier and creamier the kenda becomes.
Variations
- Medicinal Kenda: Add a piece of raw turmeric and black pepper for an immunity-boosting version.
- Chicken Kenda: Simmer the rice in a light homemade chicken broth for a more nourishing version.
Chef's Notes & Storage
- Kenda is considered highly medicinal in Sri Lankan culture and is almost always the first food given to sick family members.
- Storage: Keeps in the fridge for 2 days. Reheat with a splash of water as it thickens when cooled.
Nutrition Estimate
155 calories · 3g protein · 32g carbs · 3g fat · 1g fiber per serving
