Sago Porridge
A simple, light savory porridge made from sago pearls simmered in water until transparent and seasoned with salt and pepper. Traditionally served with cold milk, this dish is often used in invalid cookery for its digestibility.
Ingredients
- 2 tablespoons Sago pearls (Small pearl sago is recommended)
- 1 pint Water (Approximately 570ml or 2.5 cups)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon Black pepper (Freshly ground preferred)
- 0.5 cup Cold milk (For serving)
Instructions
- 1Place the sago pearls in a fine-mesh sieve and rinse thoroughly under cold running water to remove excess starch.
- 2Bring the pint of water to a boil in a saucepan.
- 3Add the washed sago to the boiling water. Reduce heat to a simmer and cook until the pearls become transparent and soft, stirring occasionally to prevent them from sticking to the bottom.
- 4Once the sago is cooked, remove from heat. Stir in the salt and pepper.
- 5Ladle the hot porridge into bowls and serve immediately with cold milk on the side or poured over the top.