Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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[Photograph: Sydney Oland]

As a person who steers more toward bacon and steak in the morning, this is one of the precious few sweet dishes that graces my breakfast table with any regularity. Inspired by a coconut breakfast porridge found commonly throughout the Caribbean, this aromatic dish makes for a wonderful and filling vegan brunch. The thing that brings me back time and again is the simple harmony of the floral cardamom, sweet vanilla, and rich coconut. For those of you out there like me, give this dish I try. I'm sure you'll find yourself craving it as often as bacon and eggs in no time.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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