Serves 4
40 min
Coconut Rice Porridge
Recipe GLPR2dfb40bbc8359b
A creamy, comforting tropical porridge made with long-grain rice simmered in rich coconut milk, perfumed with cardamom, and finished with fresh mango and toasted coconut flakes. This Caribbean-inspired dish is naturally vegan and serves as a nourishing breakfast or light main course.
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Ingredients
1 cardamom pod
Pinch of salt
3/4 cup long-grain rice
1 1/2 cups coconut milk
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 cup sweetened coconut flakes
1 mango, peeled and cut into 1/2 inch pieces
1 lime, cut into wedges
Directions
Rinse the rice under cool running water until the water runs mostly clear, then drain well.
Lightly crush the cardamom pod with the side of a knife to release its aromatic seeds.
In a large saucepan, combine the rinsed rice, coconut milk, crushed cardamom pod, salt, and 2 1/2 cups water.
Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
Reduce heat to low, cover partially with a lid, and simmer for 25 to 30 minutes, stirring frequently to create a creamy, porridge-like consistency.
Remove from heat and stir in the sugar and vanilla extract until fully dissolved. Remove and discard the cardamom pod.
Divide the porridge among four bowls and top each serving with fresh mango pieces and a sprinkling of sweetened coconut flakes.
Serve warm with lime wedges on the side for squeezing over the porridge.
