Rice porridge with pear
Servings Prep Time
6portions 20min
Cook Time Passive Time
120min 8h
Servings Prep Time
6portions 20min
Cook Time Passive Time
120min 8h
Ingredients
Porridge
  • 1cup whole rice
  • 6cup waterfiltered
  • 1cm stripe komu seaweed
  • 2/3cup almond drink
Pear sauce
  • 2 pearsleave the skin if organic
  • 1/4cup waterfiltered
  • Pinch sea salt
  • juice os 1/4 lemon
  • zest of 1/2 lemon
  • 30gr black sesame seeds
Instructions
  1. 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. *
  2. Add the almond drink to the porridge and let it cook until creamy (just a few minutes).
  3. In a separate pot, place the cutted pears with a pinch of salt, a little water and the lemon juice.
  4. 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.
  5. 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.