Lime and coconut rice porridge with raspberries
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Tools
Ingredients
Serving
420 ml
full-fat canned coconut milk (1 can)
70 g
unsweetened shredded coconut
60 ml
pure maple syrup
1/4
tsp finely grated lime zest
60 ml
fresh lime juice
2
tbsps minced ginger
2
tsp natural vanilla extract
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sea salt
450 g
cooked brown rice (soft but not mushy)
3
tbsps virgin coconut oil
160 g
fresh raspberries
15 g
coconut flakes
Step by step
Pour 1 cup (240ml) of the coconut milk, the shredded coconut, maple syrup, lime zest, lime juice, ginger, vanilla, and salt into the blender jar of the KitchenAid® Power Plus® Blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.
Add 1 1/2 cups (225g) of the cooked rice, secure the lid, and process on variable speed 4 for 10 seconds, until creamy but rustic.
(Be careful not to over process. You don’t want the blend to be completely smooth or the porridge will be goopy.)
In a saucepan over medium heat, melt the coconut oil, and pour in the blended rice mixture, and bring this mixture to a light simmer, about 1 minute.
Reduce the heat to medium-low, and stir in the remaining 1 1/2 cups (225g) of cooked rice and the remaining 3/4 cup (180ml) of the coconut milk.
Stir for about 2 minutes, until the mixture thickens slightly, but is still creamy and loose.
The mixture will thicken quickly while cooling for a minute, and if you cook for longer your porridge will get very dry.
Divide the porridge evenly between four bowls, and top each bowl with 1 tablespoon of toasted coconut flakes and 1/4 cup (40g) of fresh raspberries.
Serve immediately.