Coconut Rice Porridge

[Photograph: Sydney Oland]

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

Coconut Rice Porridge

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:40 minutes
This recipe appears in: Sunday Brunch: Coconut Rice Porridge
Rated:

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: