Try this tasty breakfast option today!
For the porridge:
140g Thai black rice
100ml almond milk
a pinch of salt
For the compote:
2½ pears, peeled, cored and roughly chopped
1 tsp coconut sugar
3 cardamom pods
For the topping:
2 tsp coconut sugar
½ tsp ground cardamom
Start by boiling the rice in 400ml water, cover with a lid and reduce to a simmer. It takes 35–40 minutes to cook, so you can leave it going while you make the compote, just checking on it occasionally. Remove the lid after 20 minutes so that the water starts to simmer off.
Place the pears for the compote in a second pan with 150ml boiling water and the coconut sugar. Crush the cardamom pods with the back of a knife and scoop out the seeds, adding them to the pan. Once the pears have softened, after 10 minutes, drain the water into the pan of rice and then mash or blend the pears into a smooth compote.
Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the pear for the topping into long slices, 5mm thick. In a small bowl, mix 25ml boiling water with the coconut sugar and ground cardamom. Line a baking tray with baking parchment and arrange the slices of pear on top. Then drizzle over the coconut and cardamom syrup and bake for 5 minutes or until the pears brown slightly. Remove from the oven and place to one side.
Once the rice has almost cooked, add the almond milk and salt, then stir through until you have a loose, porridge-like consistency. The rice should still have some texture to it but it should look creamy rather than watery. Divide the porridge between two bowls, topping with the compote and the baked pears to serve.Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)
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