Creamy Rice Porridge with Raspberries, Figs and Sweet Spices
This delicate, smooth and silky rice porridge topped with fresh fruit and berries, raw honey, cinnamon and cardamom will set you off to a great start of the day!
Equipment
- 1 medium non-stick pot
Ingredients
- 180-200 g short grain starchy rice like arborio or calrose
- 300 ml water
- 300 hot milk
- 1/3 tsp salt
- 1 tsp butter
- For toppings:
- 4 large fresh figs quartered
- 125 g fresh raspberries
- 1 tbsp raw honey
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
Instructions
- Briefly rinse the rice in cold water.
- In a medium non-stick pot, bring 300ml water to boil.
- Add the rice and cook over medium heat, stirring occasionally, until the water is absorbed.
- Turn the heat to low and stir in hot milk and salt.
- Cook on the lowest heat for 15-20 minutes, adding more milk if the porridge gets too thick before the rice is cooked.
- Once the rice has softened to the desired consistency, cover and let rest for 5 minutes.
- Stir in the butter (optional).
- Add all the toppings and serve warm.
Notes
- You can use other sweet fruit and berries for toppings, like cherries, bananas, strawberries, blueberries, apricots or even cooked apples.
- If making the porridge in advance, boil the rice to al dente and keep in the fridge. When ready to use, stir in hot milk and cook until the rice is soft.