Riisipuder vaarika ja kookospiimaga / Raspberry porridge with coconut milk

Kuigi ma olen suur pudrufänn, ei suudaks ma iga päev sama putru küll süüa. Seega eksperimenteerin koostisosadega tihti. Selles riisipudrus on kookospiim, mis annab pudrule mõnusa sametise meki. Banaan lisab magusust ja vaarikas hapusust. Koguseid ma täpselt ei tea, kuna viskasin kõik potti kokku. Pudru valmisetamisel on minu meelest kogustega mängimiseks ruumi küll.

Ühe väikese kausitäie jaoks peaks aga sobima sellised kogused:

0.5 dl pudruriisi (minu oma on täistera)

2 supilusiktäit kookospiima

väike peotäis vaarikaid (kasutasin külmutatuid)

1/4 banaani

teelusikatäis mett

Keeda riis. Nõruta, kuid jäta poti põhja natuke vett, et puder ära ei kõrbeks. Pane pott pliidile tagasi ja lisa kookospiim ning vaarikaid, sega. Purusta banaan kahvliga ja lisa pudrule koos meega. Vala kaussi ja naudi.

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Porridge is a very old food that peasants used to eat. Today, it has been forgotten about in the western world and a lot of languages don't even have a word for it. However, it is still common in eastern and northern Europe and a lot of Estonian families eat it every morning, as it is healthy and will keep you full for a long time. Contrary to common belief, porridge can also be tasty, it really depends on what you put into it. Most people make their porridge with oat flakes and this is as far as their minds will stretch in this subject. However, it can also be made with barley, rye and wheat flakes as well as flour, buckwheat, rice and bran.

This one is with rice and coconut which gives a very silky taste. The banana adds sweetness and the raspberries colour and sourness. I didn't measure out all the ingredients so this list is quite rough.

A note about porridge rice: it is usually more round and sticks together when boiled.

Your will need:

0.5 dl of porridge rice, but any rice white will do, I used whole-grain.

2 tablespoonfuls of coconut milk

a small handful of raspberries (frozen will do)

1/4 of a banana

teaspoonful of honey

Boil the rice and pour out most of the water but do leave some to the bottom so it wont burn. Place the saucepan back onto the stove. While heating add the coconut milk and raspberries, stir until they are broken and the porridge is nice and pink. Smash the banana and add to the porridge with the honey. Mix and pour into a bowl. Enjoy!