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Calgary’s Brown Rice Coconut Porridge Recipe

Nothing feels more efficient than using leftovers to make one of the yummiest breakfasts around. This feels so much more decadent than ‘normal’ porridge, and it is a great way to break up the monotony of any morning routine. It’s rich, it’s creamy and it almost feels like dessert at 7am – almost. Although this is a great prep-ahead dish (you can mix everything together the night before), you can also make it in the morning – just try to let it simmer a bit longer so the flavours have time to mingle.

Serves 3

200g cooked brown rice (uncooked weight is 100g; I generally use leftovers from dinner)
250ml coconut milk (unsweetened; from a carton)
3 tbsp desiccated coconut (unsweetened)
30g plain cashews (not roasted, salted or sweetened), roughly chopped
pinch of ground cloves
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp vanilla extract
1 tbsp raw clear honey or maple syrup, to serve (optional)
handful of berries,to serve (optional)
1-2 teaspoons of baobab, to serve (optional)

In a mixing bowl, combine the cooked brown rice with the coconut milk, desiccated coconut, cashews, cloves, nutmeg, cinnamon and vanilla extract. Mix well and then pop it in the fridge and leave overnight.

Heat the following morning for 5 minutes over a medium to gentle heat, ensuring that the rice is thoroughly reheated. Drizzle the honey or maple syrup over the top, if using, but try it without first. Finish by sprinkling over the berries and baobab, if using.

Extracted from Keep It Real by Calgary Avansino, published by Yellow Kite, £25

Photography by Kristin Perers