Frumenty is a rich, comforting dessert with chewy raisins and fragrant spices. Lighter than most rice porridge with subtle sweetness, it is a perfect dessert and breakfast food.
Although wheat is usually used, we added a little touch of Meghalaya. We used Joha rice sourced from the traditional farmers from Meghalaya. A more innovative use of such an ancient recipe! Try it.
Frumenty - A traditionally old rice porridge eaten widely during medieval times. a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night. Source
Joha rice is a sweet-scented rice only grown in the Northeast region of India. A special class of aromatic rice with a delicate texture. It is completely different from the famous Basmati rice.
Joha rice is healthy rice and used for making delicious delicacies. During auspicious occasions, people from Meghalaya usually make delightful delicacies using Joha rice, like kheer, pulao, frumenty and arancini. If you pass a house cooking Joha rice, you will find out just by the whiff of this aromatic rice, as it leaves a lingering trail of popcorn like scent.