A lightly sweet rice porridge enriched with cashews and coconut flakes, creating a creamy and naturally sweet breakfast.

Yield: ~2 L (8 cups), serves 6–8 | Prep: 10 min | Cook: 25 min | Total: 35 min

Ingredients

Rice Base

• 4 dl (1.7 cups) whole grain rice
• 1 liter (4.2 cups) water
• 2.5 tsp salt

Cashew Coconut Sauce

• 4 dl (1.7 cups) cooked rice (from above)
• 1.5 dl (⅔ cup) cashews
• 1 dl (⅖ cup) coconut flakes
• 3 dl (1.25 cups) water
• 135 g (4.8 oz) honey

Instructions

Rice Base

1. Add the rice, water, and salt to a pot.
2. Bring to a gentle boil over medium heat.
3. Reduce the heat and simmer until the rice is soft and the water is fully absorbed, about 20–25 minutes.
4. Remove from heat and set aside.

Cashew Coconut Sauce

1. Measure 4 dl (1.7 cups) of the cooked rice.
2. Add the rice, cashews, coconut flakes, water, and honey to a blender.
3. Blend until completely smooth and creamy.

Porridge Assembly

1. Pour the blended sauce into the remaining cooked rice.
2. Stir thoroughly until evenly combined.
3. Heat gently and bring to a brief boil if serving later or reheating.

Serving

1. Serve warm.
2. Top with nuts and seeds to taste.

Tips & Variations

• To enhance the flavor, add Ceylon cinnamon or cardamom powder on top.