ASIAN PORRIDGE

This asian inspired porridge bowl at THE SLOW in Bali was soooo delicious that i had to ask for the recipe and share it with you. I also loved the fact that they served it with red rice milk. 🙂 Hope you guys enjoy it as much as I did and don’t be afraid of the long ingredient list :-).  You probably have most of it at home and I’m sure you can substitute grapes, apples with other fruits as well. I love golden raisins and am already thinking about making my own version of that porridge. 🙂 Have fun with the recipe and let me know if you’ve tried any new combinations. 🙂

INGREDIENTS

• Flaked almonds
• 1 apple, grated & diced
• 1/2 cup grapes, sliced
• 2 tbs dried muscatels
• Mint leaves
• Cinnamon powder
• Ancient grain mix
• Red rice milk

ANCIENT GRAIN MIX

• 3 cups quinoa, red, black, white
• 2 cups oats

STEPS

• Soak in filtered water overnight
• Add 500ml purified water in a small saucepan, add a pinch of salt and the cinnamon and heat until warm through.
• Bring to the boil, then reduce heat and simmer for 5-10 minutes stirring occasionally until the liquid has reduced by half.
• then add the dried muscatels and diced apple and the cook for 5 minutes or until porridge is the desired consistency
• Spoon porridge into serving bowls, top with grated apples, grapes and sprinkle with flakes and cinnamon powder. Serve chilled red rice milk on the side.

RED RICE MILK

• 250g Red rice
• 2 Pandan leaf
• 1,5l water

STEPS

• First toast the rice, with Pandan until it becomes aromatic
• Soak in filtered water over night for 12 hours
• Following day blend the rice for 3 minutes and strain through cheese cloth
• Add liquid to a pot with an extra 500ml of water and cook milk for 4-6 minutes steering until thick