Remember how I said I was going to work my way through drafts and archives? This is one of those, made in Feb 2013 then edited, labeled and uploaded in August in the naive hope I’d post it during our trip last year. The pics are on a different computer, or perhaps a backup drive, and leaving the font on them as-is is infinitely easier than the chain of events required to change it, or re-edit or re-shoot. In other news, pink porridge!
I had grand plans for a pink cake. I ended up with a grand failure of a pink cake. The upside is that I had leftover beetroot puree and so developed grand plans for pink porridge.
Rice and quinoa often appear in my bowl at breakfast and — if they don’t end up with an egg over top — they’re simmered with whatever milk-like substitute happens to be in the refrigerator at that point in time, then topped with fruit and nuts.
This is a slight riff on that Pina Colada Rice Porridge — made only a few weeks later as a matter of fact — and if you ask me it’s just as fun. At the very least it certainly is pink, and pink always wins.
Pink Princess Rice Porridge
Serves 1 – multiply recipe as necessary
- 1/2 c cooked brown rice
- 1/4 c beetroot puree
- 1/4 c almond milk
- 2 Tbsp coconut milk or cream
- tiny pinch sea salt
- fresh or frozen and thawed berries
Place all ingredients except berries in a small saucepan. Stir to combine and bring to a simmer.
Simmer on medium-low 5 to 7 mins, stirring occasionally and adding a bit more almond milk if you want it soupier.
Serve with fresh or thawed frozen berries.
- To make beetroot puree: steam or roast fresh beets until very soft. Blend until smooth.
vegan // vegetarian // dairy-free // gluten-free // nut-free with an alternative milk // soy-free // sugar-free