Breakfast Rice and Raisin Porridge Using your Dry Blade in a high speed blender, blend 0.5 cup raw rice (start at the lowest speed, then turn to 7 or 8) for about 10 seconds or until it reaches your desired degree of fineness. Heat 2 cups water with sea salt to taste (about 0.25 tspn). When boiling, add the cracked rice to the water while stirring constantly with a wire whisk. Simmer, covered, for 8 – 10 mins over a low heat, then add 0.5 cups raisins, sultanas or other dried fruit, and a pinch or two of cinnamon. Mix well and remove from the heat. Cover and let stand for 5 mins before serving. Sweeten as desired – sugar, jaggery, honey, golden syrup are all good options. I prefer mine with ample golden syrup drizzled over the top. Serve with cream if you wish, or milk, or creamy ricotta cheese (all optional). It is really good with diced fruits and topped with passionfruit.
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