Rice porridge with pear
This porridge gives us a confort sensation and I usualy eat it warm in the coldest months, and fresh during the summer. The rice along with the pear makes it be a great combination to strengthen our intestine.
| Prep Time | 20 min |
| Cook Time | 120 min |
| Passive Time | 8 h |
| Servings |
portions
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Ingredients
Porridge
- 1 cup whole rice
- 6 cup water filtered
- 1 cm stripe komu seaweed
- 2/3 cup almond drink
Pear sauce
- 2 pears leave the skin if organic
- 1/4 cup water filtered
- Pinch sea salt
- juice os 1/4 lemon
- zest of 1/2 lemon
- 30 gr black sesame seeds
Ingredients
Porridge
Pear sauce
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Instructions
- Allow the rice to soak for at least 4 hours, usualy I soak it 8h (overnight). Remove from the soaking water and place it in a pot with 6 cups of water and kombu seaweed. Cook on low heat for about 2 hours. *
- Add the almond drink to the porridge and let it cook until creamy (just a few minutes).
- In a separate pot, place the cutted pears with a pinch of salt, a little water and the lemon juice.
- Cover the pot and cook on low heat for 5 minutes. After that time, open the pan and let it cook until the pears runs out of liquid. This reduction will make the pears to become sweeter.
- Add the pear to the rice cream and sprinkle with sesame seeds and lemon zest.
Recipe Notes
* The doses of rice I recommend here gives a very big quantity of porridge that you probably won't consume in a single day. Therefore I advide you to reserve the greater part and to proceed only with the quantity that will be consumed at that moment.
To make my life easier, I usually leave the rice to soak during the day to cook at night, or at night to cook it in the morning.
I often cook larger quantities that I will use in various recipes over the week. The simple rice cream lasts up to 4 to 5 days in the refrigerator.
