Recipe Box Rice Kanji Rice kanji (or congee) is a staple of Ramadan. This is made everyday for breaking the fast - usually not plain, but with beef or chicken added.   Ingredients 1. ¾ tin red rice 2. 3 - 4 pods garlic 3. 1 ½" cinnamon stick 4. ½" ginger root, chopped 5. ¼ tsp dill seeds 6. 5 - 7 curry leaves 7. 2" pandan leaf 8. 3 cups water 9. 2 cups thick coconut milk 10. Salt to taste   Serves 6   Boil rice, garlic, cinnamon, ginger, dill seeds, curry leaves and pandan leaf with 3 cups of water. When rice is boiled, mash it with a wooden spoon. Add the coconut milk and salt and bring to boil again. If too thick, then add a little diluted coconut milk. Remove from fire before kanji over-boils. Note: 1 Tin is a general measure used by Sri Lankans. This holds 250 g of grain.