Black rice, quinoa, miso & banana porridge


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This porridge, for want of a better word, is really a culmination of many things I’ve eaten and cooked over the years, including the first black rice pudding I ate in Bali made from black glutinous rice cooked with pandan, coconut milk, palm sugar and water. At The Providores restaurant we’ve had Michael’s brown rice, miso and apple porridge on the menu since day one, and at a hippie café in New Zealand many years ago I was served a rather bland (