monoprint

Alice is

cooking black rice porridge with coconut yoghurt

February 06, 2015

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I’m a thief - I stole this idea from Ottolenghi. I first had his version at his restaurant Nopi a few years ago, and remember it looking as stylish and dramatic as porridge can possibly be.

Cooking black rice down like this transforms it into a deep purple, almost vampy colour which is seductive af.

Black Rice Porridge (serves 2)

150g venere rice

500ml almond milk

a pinch of salt

to serve:

coconut yoghurt (I used COYO)

sliced mango

Make it:

Bring the almond milk, rice and salt to a simmer, and cook on a low heat for 20 - 25 mins, stirring constantly. The rice won’t break down in the way that oats do, so expect a sweet risotto type consistency. It may angrily come to a boil, so keep an eye out.

If you haven’t been introduced to coconut yoghurt yet, well let me do the honours with the aid of this here link. Tesco and Waitrose sell it - it’s a great product whether you want to cut down on dairy or not.

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13 Comments

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  • Bronwyn Barnett

    February 23, 2015

    Damn this looks so good. I’ve tried so many of Alice’s recipes now and everything taste’s amazing..more please!

  • Ruta

    February 24, 2015

    This looks incredible. I really REALLY want to make it!! And you’re right - CoYo is really nice, although I think the Goats Yoghurt definitely deserves a mention too!! I’m hooked on it.. thanks to you :]

  • RF

    February 24, 2015

    I love this background! The last picture is so lush, so professional! And the black rice contrasts so beautifully xx

  • Jaycee

    March 21, 2015

    This’ll be a change from my weekend fry up breakfast! x

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