My grandmother used to make this often. As a child, it felt way more exciting than regular milk rice porridge and with citrus, it even seemed healthier. Of course, you can make a similar version with apples, quince, or oranges. The summer twist would be with apricots or peaches. I still love it to this day -mandarin remains my favorite.
This kind of porridge really doesn’t need any extra spices. I once came across a serving idea (not mine): sprinkled with crushed almonds and... onions. Honestly, much better without the onions. It’s an Australian twist for adventurous eaters. I don’t mind the nuts, but the rest - not too sure. If you try it, let me know.
- 1 cup of any rice
- 2 tangerines
- 1 tbsp sugar (optional)
- vanillin or vanilla pod seeds
It’s super simple. Bring water to a boil - about twice the volume of rice (but it really depends on the type of rice). Once boiling, add the rice and mandarin segments. You can peel a few and even squeeze an extra mandarin into the pot for juice.
Add sugar if you like, and just a pinch of vanilla. Lower the heat and cook gently, stirring occasionally. It’ll take anywhere from 10 to 40 minutes depending on the rice. You’re looking for a soft, creamy texture like wet risotto, with a bright citrus aroma.
Top with powdered sugar or crushed nuts if you wish.
It’s super simple. Bring water to a boil - about twice the volume of rice (but it really depends on the type of rice). Once boiling, add the rice and mandarin segments. You can peel a few and even squeeze an extra mandarin into the pot for juice.
Add sugar if you like, and just a pinch of vanilla. Lower the heat and cook gently, stirring occasionally. It’ll take anywhere from 10 to 40 minutes depending on the rice. You’re looking for a soft, creamy texture like wet risotto, with a bright citrus aroma.
Top with powdered sugar or crushed nuts if you wish.
