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.
1 cardamom pod
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
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 3g||10%|
|Total Sugars 24g|
|Vitamin C 54mg||270%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|