Enriched rice porridge
I can't remember the last time I spent so much time plating porridge. I loved this I bumped into the recipe here on cookpad and drew inspiration from Yui Miles serving of rice porridge. I really enjoyed it. Very filling. #breakfastideas
Enriched rice porridge
I can't remember the last time I spent so much time plating porridge. I loved this I bumped into the recipe here on cookpad and drew inspiration from Yui Miles serving of rice porridge. I really enjoyed it. Very filling. #breakfastideas
Open in Cookpad AppSteps
- 1
Wash rice and drain
- 2
Soak over night in 4 cups of water
- 3
Blend rice in its water till smooth, crush cardamon
- 4
Place large Sufuria on medium heat, add vegetable oil and cardamon
- 5
Pour rice mixture slowly and stir continuously to avoid it being lumpy
- 6
Have a kettle of extra hot water on the side as the rice flour mixture will begin to gel quickly and become thicker as it cooks.
- 7
Stir continuously on low heat every 3-5 minutes. Let the porridge cook for 10-15 minutes. The porridge will double in size as you will keep adding water as it thickens. Compare the two photos below
- 8
The porridge should have stopped making lumps by now and be of a silky consistency. Add a ground cinammon, stir till well mixed.
- 9
Serve hot in wide deep plate. Sweeten with sugar, honey or maple syrup. Garnish as desired. I used dessicated coconut, sesame seeds, pumpkin seeds, slices of orange and banana. Enjoy.
Cooksnaps
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