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Lime and Coconut Rice Porridge with 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® Power Plus® Blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.

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Ingredients

9

Steps

Ingredients

  • 420 mlfull-fat canned coconut milk (1 (13.5oz/400ml) can)
  • 70 gunsweetened shredded coconut
  • 60 mlpure maple syrup
  • ¼teaspoon finely grated lime zest
  • 60 mlfresh lime juice
  • 2tablespoons minced ginger
  • 2teaspoons natural vanilla extract
  • Pinchsea salt
  • 450 gcooked brown rice (soft but not mushy)
  • 3tablespoons virgin coconut oil
  • 160 gfresh raspberries
  • 15 gcoconut flakes
Make it now
  • Step 1

    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® Power Plus® Blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.

  • Step 2

    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.

  • Step 3

    (Be careful not to over process. You don’t want the blend to be completely smooth or the porridge will be goopy.)

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Stir for about 2 minutes, until the mixture thickens slightly, but is still creamy and loose.

  • Step 7

    The mixture will thicken quickly while cooling for a minute, and if you cook for longer your porridge will get very dry.

  • Step 8

    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.

  • Step 9

    Serve immediately.

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Lime and Coconut Rice Porridge with Raspberries

Step 1

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® Power Plus® Blender, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.

Step 2

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.

Step 3

(Be careful not to over process. You don’t want the blend to be completely smooth or the porridge will be goopy.)

Step 4

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.

Step 5

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.

Step 6

Stir for about 2 minutes, until the mixture thickens slightly, but is still creamy and loose.

Step 7

The mixture will thicken quickly while cooling for a minute, and if you cook for longer your porridge will get very dry.

Step 8

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.

Step 9

Serve immediately.

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