Tangential question, here. Your mention of Michael Twitty, that red rice spot, and how his new book is called "Rice," I think, and as a grain I have a lot of, has me thinking... can you use cooked rice to make a porridge loaf?
absolutely. Try subbing an equal weight of cooked rice for the porridge in those recipes. It'll work best if it's stiff-porrdige-y in consistency, so you might want to thin it out with water (and heat), before weighing it
Tangential question, here. Your mention of Michael Twitty, that red rice spot, and how his new book is called "Rice," I think, and as a grain I have a lot of, has me thinking... can you use cooked rice to make a porridge loaf?
absolutely. Try subbing an equal weight of cooked rice for the porridge in those recipes. It'll work best if it's stiff-porrdige-y in consistency, so you might want to thin it out with water (and heat), before weighing it
Cool!