Citrus rice porridge with umeboshi recipe

Ingredients

• 2 cups mochigome (sticky rice)
• 1 cup carrot juice
• 3 or 4 bay leaves
• 10 medium umeboshi, pitted and chopped
• 2 grated oranges juice and zest
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• Liberal amount of sea salt
• Coarsely ground black pepper
• ½ cup dry white wine

1. Rinse the rice well and put into a saucepan with 3 cups water, the carrot juice, and the bay leaves. Cover and bring to a boil.
2. Rinse the rice well and put into a saucepan with 3 cups water, the carrot juice, and the bay leaves. Cover and bring to a boil.
3. When the rice boils, turn the heat down to low and cook for about 10 minutes. Pour in the citrus liquid and stir for a few minutes. Add the wine, stir, and cook until the rice is soft and chewy, about 5 minutes. Depending on the consistency of porridge you desire, you can either stop now or add more water. Taste for salt. Serve very hot in warmed bowls.