creamy rice porridge

for 1 serving:

1/2 cup (50g) short-grain rice

pinch of salt

1 cup (250ml) plant milk

1/2 cup (125ml) water

toppings:

warmed blueberries + vanilla extract

1 tsp brown sugar, pinch of cinnamon and cardamom

knob of vegan butter

flakey salt

method:

in a small pot, combine the porridge ingredients. bring to a simmer, and cook until almost all of the liquid is absorbed. turn the heat off, put the lid on and let the porridge sit for 2-3 minutes while preparing the toppings. this ensures the rice is soft and creamy.

also great with cinnamon apples or fresh strawberries.