Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of nguri (dried sago pearls)
- 1/4 cup of raisins (optional)
- 1/4 cup of shredded coconut (optional)
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a medium-sized pot, combine the rice and water and bring to a boil over high heat.
3. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
4. Add the coconut milk, sugar, and salt to the pot and stir to combine.
5. Add the nguri and raisins (if using) to the pot and stir to combine.
6. Cover the pot and simmer for an additional 10-15 minutes, or until the nguri is tender and the porridge is thick and creamy.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Serve the porridge in bowls, topped with shredded coconut (if using).
Time:
Preparation time: 5 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer over low heat
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 335
Fat: 14g
Carbohydrates: 49g
Protein: 4g
Sodium: 165mg
Sugar: 18g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Honey or maple syrup can be used instead of sugar.
- Fresh or frozen coconut can be used instead of shredded coconut.
Variations:
- Add sliced bananas or mangoes to the porridge for extra sweetness.
- Use different types of dried fruit, such as apricots or cranberries, instead of raisins.
- Add a pinch of cinnamon or nutmeg to the porridge for extra flavor.
Tips and tricks:
- Rinse the rice thoroughly before cooking to remove excess starch.
- Stir the porridge occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
Leftover porridge can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the porridge in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the porridge in colorful bowls and garnish with fresh fruit or herbs.
Garnishes:
Shredded coconut, sliced bananas, chopped nuts, fresh herbs
Pairings:
Serve the porridge with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, toast with jam or butter, scrambled eggs
Troubleshooting advice:
- If the porridge is too thick, add a splash of water or milk to thin it out.
- If the porridge is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the porridge thoroughly to prevent any foodborne illnesses.
Food history:
Nguri coconut milk porridge is a traditional dish from Papua New Guinea, where it is often served for breakfast or as a dessert.
Flavor profiles:
Creamy, sweet, coconutty, slightly chewy
Serving suggestions:
Serve the porridge hot or cold, depending on your preference.
Related Categories
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Region: Thai
Taste: Creamy, Sweet, Coconutty, Nutty, Comforting