Cardamom-Infused Black Rice Porridge with Blueberries + Coconut

Cardamom-Infused Black Rice Porridge with Blueberries + Coconut

I think I’ve already touched on my (borderline embarrassing) cookbook obsession here so we don’t need to get into that again today but have I told you what my favorite thing to do is when I get a new book? It’s probably yours too! Checkout every single recipe and find the ones where you have all the ingredients on hand but they’re arranged in an inspiring new way that you would’ve never thought of. Enter this rice pudding / porridge thingy. I’m always sitting on the rice pudding fence, like take it or leave it, it’s not something I go crazy for. I’m more of a chocolate brownie à la mode kinda girl and well, rice belongs with beans in a burrito or something, ya know? So seeing this porridge didn’t get me pumped at first but I had so many delicious blueberries that were begging to be eaten in something other than greek yogurt. So I took a chance. And guess what? Soooo good! Like, my-new-favorite-thing, I-want-to-make-this-all-the-time, good. The recipe comes from the book Simply Ancient Grains by Maria Speck. Maria is the #1 grain guru – red quinoa, golden Kamut berries, farro, teff, this lady knows how to cook it all up in the most delicious way. Her book is jam-packed full of grain recipes for every course and season. I’m looking forward to trying the farro scones with almonds, apples and thyme when the weather gets a bit cooler, as well as the kamut shortbread with hazelnuts! Yum! To make this recipe a bit more week-day friendly, I substituted lite coconut milk for the half and half – it was plenty lush if you ask me. Sticking with the coconut theme (and because I didn’t have pistachios on hand) I used toasted coconut chips as the topping. With just a handful of ingredients and by soaking the rice overnight, it all comes together pretty quickly and tastes equally delicious warm or cold. I mean just check out that super dark, antioxidant boost of color in a bowl!

Cardamom-Infused Black Rice Porridge with Blueberries + Coconut Cardamom-Infused Black Rice Porridge with Blueberries + Coconut Cardamom-Infused Black Rice Porridge with Blueberries + Coconut Cardamom-Infused Black Rice Porridge with Blueberries + Coconut Cardamom-Infused Black Rice Porridge with Blueberries + Coconut Cardamom-Infused Black Rice Porridge with Blueberries + Coconut Cardamom-Infused Black Rice Porridge with Blueberries + Coconut

 

Ingredients for the Black Rice 

3/4 cup black rice

2 whole cardamom pods

1 and 1/2 cup boiling water

 

Ingredients for the Porridge

1 cup coconut milk, plus more as needed

3 tablespoons of maple syrup, or more to taste

3/4 teaspoon ground cardamom

1 cup blueberries

pinch of fine sea salt

toasted coconut chips for garnish

 

Directions 

Place rice and cardamom pods (or ground cardamom if you don’t have pods) in a saucepan and pour the boiling water over it. Let sit over night. In the morning, pour off the excess water and add the coconut milk, maple syrup, salt and more cardamom. Bring to a boil then uncover and reduce to a simmer. Cook until tender, about 5 t0 7 minutes.  Remove cardamom pods (if using), turn off the heat and add the blueberries. Add more coconut milk as you like and garnish with coconut chips.

 

 

Notes

Recipe slightly adapted from the book: Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well

I received a copy of the book in exchange for an honest review.

  • http://www.gratitudeandgreens.com/ genevieve @ gratitude and gree

    I am totally with you on the rice porridge thing! I’m always on the fence about it. I’m Chinese and I grew up eating congee, which is a savoury rice porridge that I loved. Sweet rice porridge, however, just wasn’t my kinda thing. The only sweet rice dishes I like are mango sticky rice and, strangely enough, only breakfast rice porridge made with black, purple, or red rice! I think it’s because white or brown rice often get too mushy in the process whereas you get some nice texture/chewiness with other more fibrous grains. This black rice porridge sounds delicious, I would devour this in a heartbeat!

  • http://warmvanillasugar.com/ Warm Vanilla Sugar

    Love this! Such a pretty way to begin the day OR to have as a snack! Yum!

  • http://mysavoryspoon.blogspot.com/ cheri

    Oh this looks like a great way to start the day, love everything about this…….

  • http://www.wholenourishment.net/ Katie @ Whole Nourishment

    Ooh, gorgeous black rice porridge bowl. I’m not a big rice pudding-for-dessert fan either, but I happen to love this for breakfast. I usually make it in the cooler months and top it with tropical fruit (passion, mango, banana) to give a bright boost on a dreary day. But I love your summery blueberry version topped with coconut flakes. Hope you’re enjoying your summer Grace!

  • Jessie Snyder | Faring Well

    Can you believe I’ve never had rice pudding?! Ive always been one of those people too who say “rice belongs in burritos” – but now seeing this (and having a ton of black rice and blueberries on hand) you have me wanting to give it a try! This cookbook sounds sooooo good too! Thanks for sharing, and way to go out on a limb trying a different-for-you recipe! <3

  • http://www.wellandfull.com Sarah | Well and Full

    That photo of the black rice swirling in the coconut milk <3 <3

  • http://Gatheranddine.com Gather & Dine

    Such a luscious beautiful breakfast. I love Maria Speck- she is full of inspiration! Been putting cardamom in everything lately- adds such a warm and cozy notes!