In our house, it was called gulaothi, but there are countless variations on rice porridge, with almost as many names—kanji in India, congee in China, and so forth. It can be as simple as water and rice, or it can be simmered with milk, flavored with chilies and spices, or topped with different accoutrements.

This is the version I grew up on—bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chili chutney.

read more about this recipe here