Coconut Rice Porridge
If you’re craving a warm and nourishing breakfast, give this delicious rice porridge a try. The cardamom and vanilla with the maple syrup create a sweet and fragrant blend. Feel free to add berries or a crunchy topping to this creamy bowl of goodness.
Ingredients
- 1 can (15 ounces) of coconut milk
- 1 cup jasmine rice
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 1⁄2 cup almond milk + more if needed
- 1 cup sesame granola or toasted andsliced almonds
- Handful of blueberries or strawberries
Instructions
- 1
Bring coconut milk to a boil in a medium-sized saucepan. Add rice, boil for 5 minutes, cover and simmer over low heat for 20 minutes. Add maple syrup, vanilla, spices, salt, and almond milk. Stir and cook for another 10 minutes, uncovered over low heat. Remove from heat, cover, and let sit for 5 minutes.
- 2
To serve, top with nuts and berries. Pour almond milk over the top if you like it a little creamier.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodlfe.com