Citrus rice porridge with umeboshi recipe

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  • Yield: 4 Servings

Ingredients

  • 2 cups mochigome (sticky rice)
  • 1 cup carrot juice
  • 3 or 4 bay leaves
  • 10 medium umeboshi, pitted and chopped
  • 2 grated oranges juice and zest
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • Liberal amount of sea salt
  • Coarsely ground black pepper
  • ½ cup dry white wine
How to Make It
  1. Rinse the rice well and put into a saucepan with 3 cups water, the carrot juice, and the bay leaves. Cover and bring to a boil.
  2. Rinse the rice well and put into a saucepan with 3 cups water, the carrot juice, and the bay leaves. Cover and bring to a boil.
  3. When the rice boils, turn the heat down to low and cook for about 10 minutes. Pour in the citrus liquid and stir for a few minutes. Add the wine, stir, and cook until the rice is soft and chewy, about 5 minutes. Depending on the consistency of porridge you desire, you can either stop now or add more water. Taste for salt. Serve very hot in warmed bowls.
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