This recipe appears in:Sunday Brunch: Coconut Rice Porridge
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.
- 1 cardamom pod
- Pinch of salt
- 3/4 cups 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
Bring 1 1/2 cups water, cardamom pod, and pinch of salt to a boil, add rice and return to a boil then cover and cook over low heat until water has been fully absorbed and rice is cooked, about 20 minutes.
Remove lid, and fluff rice with a fork. Add coconut milk, sugar, and vanilla extract and bring to a simmer over medium heat. Simmer until mixture has thickened, about 5 minutes. Remove from heat and serve immediately garnished with coconut flakes, mango, and lime wedges.