cooking black rice porridge with coconut yoghurt
February 06, 2015
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
coconut yoghurt (I used COYO)
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.