1 cup short grain rice, washed 1/2 coconut ground very smooth or thick milk extracted from 1 coconut Syrup from ½ kg jaggery, or to taste. To make the syrup, break the jaggery into small, approximately 1 inch cubes, and add just enough water to cover it. Soak for about 15mins, and then place on the gas on a low heat, and allow the jaggery to melt. Bring it to a quick boil, and allow it to thicken to a syrup like consistency. Once it cools slightly, strain it through a muslin cloth, and keep it ready for use. Salt to taste. 6 cups of madde thopp extract
Measure 6 cups of the madde thopp extract in a large vessel, and bring to a boil on the gas. Add a little salt to taste. Add the rice, and lower the heat. Cook, stirring frequently. When the rice is three-quarters cooked, add the jaggery syrup to taste, and stir well. You can taste this as you mix it in, and add more or less according to the sweetness you prefer. Remember, some of the sweetness will be absorbed by the coconut milk. Finally, add just enough of the coconut milk to thicken the mixture to a porridge-like consistency. Serve topped with a little grated coconut, if preferred.