Summer rice porridge
What do you need:
50 grams of brown rice (or risotto rice),
250 ml almond milk,
raps ½ lime,
juice ½ lime,
1 teaspoon arrowroot,
125 grams of raspberries and
This is how you make this rice porridge:
Put the rice in a saucepan together with the almond milk, lime juice and grater. Put on the stove and bring to a boil.
When your porridge is cooked, it is thicker. If not, add 1 teaspoon of arrowroot and stir for a while.
Add the frozen raspberries and toss gently. Keep some for decoration.
Season with a few drops of Greensweet liquid stevia vanilla.
If necessary, finish with some raspberries, nuts, coconut grater or some edible flowers.
Do you have leftover rice? So don't throw it away. You can also use. Then take 100 grams of cooked rice and follow the recipe, then you will need the arrowroot powder or take less vegetable milk. Cooking will then be shorter.
Source / photo: Manon from Vegan Flavors