Brown Rice Porridge

In Japan, rice flour was traditionally used for making confectionaries. There is a health benefit for using rice flour as rice flour absorbs less oil than regular flour.  So, I used brown rice flour for deep frying and porridge.  here comes brown rice porridge with toppings to satisfy both Vegan and shrimp eaters.   

Ingredients:

1 cup brown rice flour

6-7 cups water

Dried kelp (for umami flavor)

6 pinches of Salt

Extra virgin olive oil

Lime pepper 

Large hot peppers

Shrimp

1 green onion, chopped.

 Methodology:

1. In a pot, simmer water and dried kelp for 20-30 minutes.

2. Remove kelp and stir in brown rice flour.  Simmer for 20 minutes.

3.  Shrimp - remove shell and vein, and separate a head from a body.

Large hot pepper - cut and remove seeds from inside.

Lightly coat shrimp and hot peppers with brown rice flour.  Fry in olive oil until the outer gets crispy.        

4.  Sprinkle green onion and lime pepper. Add shrim and/or hot pepper of your choice. 

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