Coconut Brown Rice Porridge With Dates And Cardamom
Coconut Brown Rice Porridge With Dates And Cardamom
Making fried rice is a great way to use leftover rice, but I also love to use it to make rice porridges, such as this breakfast pudding, which feels like dessert but is a little healthier. I use brown rice for extra nuttiness and air fry it in coconut milk with dried coconut and cardamom, and sweeten it with brown sugar and dates. The air fryer reduces the porridge just enough to thicken it and caramelizes the top to perfection. Swap out the brown rice for other cooked grains, different sweeteners for the brown sugar, or other dried fruits for the dates to make your ultimate breakfast porridge.
Equipment
- 7-inch round cake pan
Ingrediënten
- 1 cup canned coconut milk
- ½ cup cooked brown rice
- ¼ cup unsweetened shredded coconut
- ¼ cup packed dark brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- 4 large Medjool dates pitted and roughly chopped
- Heavy cream for serving (optional)
Instructies
- In a 7-inch round cake pan insert, metal cake pan, or foil pan, stir together the coconut milk, rice, shredded coconut, brown sugar, salt, cardamom, and dates and place in the air fryer.
- Cook at 375°F until reduced and thickened and browned on top, about 23 minutes, stirring halfway through.
- Remove the pan from the air fryer and divide the porridge among bowls.
- Drizzle the porridge with cream, if you like, and serve hot.
