Savory Fish Sauce Caramel Porridge with Sweet Potatoes
This satisfying bowl of multigrain porridge—made with long grain brown rice, quinoa, and amaranth—is flavored with coconut milk and topped with sweet potatoes seasoned with a splash of fresh lime juice. The fish sauce caramel is both mixed into the porridge as well as drizzled on top just before serving for a sweet and savory umami hit. Remove the porridge from the heat when the mixture is still a little loose. It will set up by the time it hits the table. You will have a little extra fish sauce caramel leftover—drizzle it on shrimp, steak, or seared vegetables.