Breakfast

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.

Servings 4

Difficulty Medium

Ingredients

1 cardamom pod
Pinch salt
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

Instructions

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

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.