Thick Beef and Amaranth Porridge

Method

1. 1 Cook the rice in 220 ml of water over low heat for 30 minutes. At this stage leave it thick and stop sieving — those gums need something to work against.
2. 2 Mince the beef fine, loosen it in cold water, stir it into the simmering porridge and keep stirring for 5 minutes.
3. 3 Chop the amaranth small, add it at the end, and cook for 2 minutes.
4. 4 Off the heat, stir in a few drops of olive oil. The fat is what carries the vitamin A out of the greens, and it still needs no salt at all.