Brown porridge with coconut milk, brown sugar and cinnamon

Brown porridge with coconut milk, brown sugar and cinnamon

By
From
The Art Of The Larder
Photographer
Mike Lusmore

This stuff is magic and a brilliant way to use up leftover cooked brown rice. Alternatively you may want to cook brown rice especially for this recipe: it is worth the effort.

Ingredients

Quantity Ingredient
300g brown rice, boiled in plenty of water until soft, (about 40–50 minutes)
1 x 400ml tin of coconut milk
4 tablespoons desiccated coconut
salt
1/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
brown sugar (or maple syrup or honey), to taste

Method

  1. Put the rice into a large pot and mix with the coconut milk, desiccated coconut and 200ml of water.
  2. Bring to the boil, then let it simmer, uncovered, for 20 minutes. Stir occasionally (about every 5 minutes).
  3. Add a pinch of salt and the spices, give it a good stir, and cook for 5 more minutes, or until the desired consistency is reached, adding sweetening to taste.
  4. Serve warm.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again