Rice, lentil and carrot porridge

Simple, easy and nutritious

Sorry about the picture, it does not look very appealing. But I can promise it tastes much better than it looks.

Ingredients

• ½ cup rice
• ½ cup lentil
• 1 carrot, roughly chopped
• 4 cups water
• 3 cloves garlic
• Saffron or tumeric (optional)
• Olive oil or butter
• Salt

Method

• Wash the rice
• Add all the ingredients to a pot and bring to a boil
• Reduce heat and simmer covered until rice is mush, about an hour
• Stir frequently
• Add olive oil and mix/emulsify

 Comments

• This is a variation of congee - Chinese rice porridge
• Eating overcooked mushy rice may sound revolting but its actually quite nice once you overcome the initial hesitation
• I used lentil and carrot because thats what I had available. The carrot added sweetness, color and carotene while lentils added nice flavour and proteins!
• You can use vegetable stock or stock cubes for even more flavour
• Don't forget to stir frequently otherwise the rice will stick to the bottom and burn
• You can switch olive oil with butter - flavour, taste vs health benefits, its your choice!

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