This is a berry-sweetened porridge made from a coconut-based congee. Congee is the beef tea of the East, the porridge version of motherly love. For many in the East, this blended congee has been the stuff of rib-sticking recuperation. The berries are a bright, tart European twist. In China, I enjoyed this with jackfruit – a mango/toffee flavoured fruit with a pineapple consistency. I remember thinking that it stood sophisticatedly proud of the congee, pretending not to know the humble porridge around it.
Berries, I thought, bullied into the blend by a little blitzing, would be a much better match.
Chop the raspberries and strawberries roughly into large chunks, reserving all the juices. Reserve a few pieces to decorate, then leave them all to one side.
For the congee, heat the rice, coconut milk, caster/granulated sugar and salt in a heavy-based saucepan over a medium-high heat. Once the rice begins to boil, reduce the heat to a gentle simmer, stirring occasionally, for about 10 minutes until you have a porridge consistency.
Meanwhile, put the raspberries, strawberries, dememera sugar and lemon juice in a shallow frying pan over a medium heat and stir for about 8 minutes until the fruit softens but still has some bite, and the juice thickens slightly. Don’t let it go to a toffee-like consistency.
Now you can either stir the berry mix into the congee until the red juices just bleed a little into the congee, or blend them together using a stick/immersion blender.
Serve warm or cold in bowls, decorated with the reserved fruit.
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