We’re well and truly in the thrust of summer, and where I live, the mornings are balmy. Some days, it’s hard to find breakfast inspiration when it’s just so darn hot! I’m a major porridge fan, and I can’t wait until I can get back into it in winter, but for now, I’ve come up with this cold coconut rice pudding. This summer breakfast recipe is super fresh and tropical tasting, and fills me up without making me feel slow and sluggish in the heat.
I was inspired to use coconut water as the cooking liquid after trying one of Gwyneth Paltrow’s recipes in her book It’s All Good (one of my absolute favourites, by the way). In her recipe, black rice is cooked in coconut water and served savoury with lime, peas and coriander (cilantro), and it’s delicious.
The coconut water lends a sweet and slightly creamy dimension to the rice, so I knew it would work well as a breakfast too, swapping out the black rice for arborio.
What’s more, this is a seriously easy dish to make. Just prepare it the day before, store in the fridge, and wake up to a bright bowl of tropical yumminess in the morning!
Coconut Rice Pudding
WHAT YOU'LL NEED
3/4 cup arborio (risotto) rice
2 cups coconut water + extra (I used a 510ml can of JT’s Coconut Essence)
Coconut milk beverage (I used Coco Quench)
WHAT TO DO
Place rice and 2 cups of coconut water in a saucepan, and bring to boil. Once it starts boiling, reduce to medium heat then stir rice continuously with a wooden spoon for about 3 minutes.
Reduce again to medium-low heat (to a simmer), stirring occasionally. Don’t leave the stove, keep an eye on your rice so it doesn’t stick to the bottom! Add extra coconut water if the mix becomes dry – you want the rice to be smooth and creamy like oat porridge. Continue stirring and adding water as necessary until the rice is cooked, but still a little nutty/resistant, about 10-15 minutes.
Make sure the mix isn’t dry and that there’s a little extra liquid remaining, as the rice will continue to absorb on its own.
Transfer to a bowl and leave to cool slightly before covering and putting in the fridge.
IN THE MORNING...
Spoon the rice into bowls and top with berries, chia seeds, mint leaves, a little coconut syrup and a splash of coconut milk.
Devour, then hit the beach.