There’s something exciting about a drink or a dish which can be enjoyed in winter or summer. Likewise, when a dish/drink can be served hot or cold. Call me Gemini, but duality is fun. If I were half as adaptable as this recipe, I’d be a happy man.
The other great thing about this recipe is RED RICE! I recently listened to a surprisingly interesting podcast about the plant based diet and Alzheimer’s disease (my nan suffered with Alzheimer’s for many years which probably means I’m predisposed, so it was personal listening to say the least). Anyway, I learned about anthocyanins and how they play a massive role in keeping Alzheimer’s and dementia at bay. You can find anthocyanins in blueberries, pomegranates, red kidney beans and, turns out, red rice.
I figured I’d do my best to get some of those guys into my diet, and this was maybe the most delicious way to do it. I make a bottle each Sunday and keep it in the fridge. I have a small cup each morning – usually spiked with a shot of espresso or two ??
Makes just under 1 litre