Rice pap

🥣 Smooth lightly sweet rice-flour porridge with lime, six small portions served warm or rapidly chilled.

Ingredients

• 150 g fine white non-glutinous rice flour
• 1.1 litres drinking water divided between mixing and cooking
• 40 g sugar
• 15 ml strained lime juice
• A little extra hot water to adjust final volume to about 1.2 litres

Preparation

Mix rice flour with 300 ml from the cold water into a smooth pouring paste. Remove lumps before heating.

Put remaining 800 ml water and sugar in a heavy pan. Bring to a simmer about five minutes and dissolve sugar.

Stir the rice paste again and pour gradually into simmering water while whisking. Reduce heat and cook at a gentle bubble fifteen minutes, stirring along the bottom.

Check smooth cooked consistency with no raw flour sensation and able to pour from a ladle. Extend if needed or add hot water if too thick.

Off heat add 15 ml lime juice and adjust with hot water to about 1.2 litres. Mix thoroughly.

Divide six roughly 200 ml bowls or cups. Serve hot after cooling each portion to a comfortable temperature; chill a cold version promptly.