Lime and Coconut Rice Porridge with Raspberries
Makes 4 servings
1 3/4 cups (420ml) full-fat canned coconut milk (1 (13.5oz/400ml) can)
1 cup (70g) unsweetened shredded coconut
1/4 cup (60ml) pure maple syrup
1/4 teaspoon finely grated lime zest
1/4 cup (60ml) fresh lime juice
2 tablespoons minced ginger
2 teaspoons natural vanilla extract
Pinch of sea salt
3 cups (450g) cooked brown rice (soft, but not mushy)
3 tablespoons virgin coconut oil
1/4 cup (15g) toasted flaked coconut
1 cup (160g) fresh raspberries
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® Pro Line® Series 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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*