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4-6
Easy
By Sri Owen
Published 2002
This porridge, which is not really black but a lovely deep purple, is the basis of the delicious black rice sorbet I developed several years ago. The porridge, served hot or warm, will not fail to attract people, whether it is for breakfast or as a dessert, if you don’ t have any fruit, dress the porridge with its traditional accompaniment of thick coconut milk seasoned with salt, or just plenty of cream.