Recipe: Coconut Porridge
A recipe from our Sharpham House cookbook
Need a warming breakfast?
Try this take on a bowl of porridge, from our Sharpham House Cookbook, available for sale here
- 1 cup short grain or pudding rice (makes 3 cups)
- 1 cup coconut cream
- 1 tablespoon raisins or dates
- 1 tablespoon toasted almonds, pistachio or other nut
- 1 pinch cinnamon or small piece of cinnamon stick
- 2 cardamom pods, crushed
- 1 teaspoon lemon or orange zest
- ½ teaspoon vanilla essence
Wash the rice well a few times in cold water and, if possible, leave for a couple of hours to soak.
Put it into a pan with 2 cups of water, vanilla essence, zest, the cardamom pods and cinnamon, with a pinch of salt. Bring to a boil, then gently simmer with a lid on till the rice is cooked.
Once the rice is tender, stir in the coconut cream with the raisins or dates and continue to cook it for another 5-10 minutes till really creamy.
Serve with toasted nuts, fresh fruit and a dollop of yoghurt. This is lovely with the large Muscat raisins that have so much flavour, or with Medjool dates.
This is a lovely change from normal oats and is also a great way to use up leftover rice. Just heat it up with the coconut cream or milk till it is nice and creamy.