Rice porridge with coconut milk, kaffir lime and beetroot dust
2 servings
15 minutes
Beautiful and easy, provided that you already have beetroot chips or beetroot dust at home. Yuri Manchuk, chef of the gastronomic café Charlie, shared the recipe with us. Yuri Manchuk, chef of the gastronomic café Charlie (Saint Petersburg), shared the recipe with us.
1
Combine rice, milk, water, and lime leaves.
- Short-grain (round) rice: 200 g
- Coconut milk: 100 ml
- Water: 50 ml
- Kaffir lime: 2 pieces
2
Bring to a boil and cook for about 5-8 minutes over medium heat until the porridge thickens. Add salt and sugar to taste. Serve the cooked porridge in a plate.
- Beetroot: to taste
3
In the restaurant, beet powder is prepared using a dehydrator, then the dried beets are blended into powder. At home, this can be done with an electric dehydrator by drying the beets for 8-26 hours.
4
Sprinkle the obtained beet powder on the porridge and serve.
