Lemon-Infused Rice Porridge with Blueberries

Ingredients

• ½ cup jasmine rice, rinsed thoroughly
• 2 cups filtered water
• ¼ teaspoon kosher salt
• 1 strips fresh lemon peel, removed with a vegetable peeler
• ½ cup fresh blueberries
• 1 tablespoons wildflower honey
• ½ tablespoon unsalted butter
• ¼ teaspoon freshly grated lemon zest

Method

1. 1Combine the rinsed rice, water, salt, and lemon peel strips in a heavy-bottomed saucepan.
2. 2Bring the liquid to a rolling boil over medium-high heat.
3. 3Reduce the heat to the lowest setting and cover the pot tightly.
4. 4Simmer the mixture for 35 minutes until the rice has softened and absorbed most of the liquid.
5. 5Remove the lemon peel strips from the pot and discard them.
6. 6Gently fold in the fresh blueberries and butter until the berries release their color into the porridge.
7. 7Portion the porridge into warm bowls and finish with a drizzle of honey and a dusting of grated lemon zest.

Nutrition per serving