Porridge of the Week #20: Special Edition!

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Porridge of the Week: #20
Thousand Treasure Porridge

Category: Flavoured/ healthy

The night before making, take the Thousand Treasure beans and soak overnight in water. By the morning, the water should be absorbed and the beans swollen. Rinse and drain, then tip into a pan and cover with a suitable quantity of water or sweetened soya milk. Once heated through and at a good consistency, stir in a spoonful of sugar and a generous heap of desiccated coconut, to taste. I also added dried mango and cranberry.
Serve, and top with another tiny shake of sugar and a sprinkle of coconut.

For the 20th of edition I wanted to do a special porridge to commemorate the occasion, which is why I chose Thousand Island Porridge, made with sticky rice, crushed corn, red bean, mung bean, kidney bean, black rice, red jujube, hushed buckwheat, peanut and lotus seed.. My sister got it for me, but you can source it in most Chinese supermarkets. I was a little unsure of how it would turn out, but it was rather lovely- a distinct Chinese blend of savoury and sweet. It's also very nutritious and full of good morning protein.

Porridge of the Week: The 20th Edition Competition!

As this is the 20th ever Porridge of the Week, I wanted to celebrate with a competition! To win, simply send me your favourite or most creative porridge recipe! (Hint: photos or anecdotes may help your chances...)
The recipe that most inspires me will become the 21st Porridge of the Week and the winner will recieve some luxury Fortnum and Mason Porridge and a spurtle.
To enter, simply email me at loulovesfood@mail.com
Please include your name, porridge recipe, and address.
Goodluck, and thankyou for getting involved!

The winner will be announced next week alongside Porridge of the Week #21, and the prize will be sent out via post.