Coconut and Passionfruit Rice Porridge

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This may VERY well be the easiest, yummiest dish that I’ve ever made.  And with only six ingredients and one pot required- there’s pretty much no excuses.  YOU HAVE GOT TO EAT THIS.  The tropical flavor of coconut mixed with the tart sweetness of passionfruit and kumquats- it’s just heavenly.  In fact, I’m pretty sure this is the first thing they serve when you reach the pearly gates or whatever beautiful place we land when we leave this world.  I’m not a prophet, but I will tell you this- this food is divine.  Eat up, enjoy, be well my friends!  xx- Sarah  {dishes from VIETRI, here and here)

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Coconut and Passionfruit Rice Porridge

Serving Size: 3-4 servings

Coconut and Passionfruit Rice Porridge

Ingredients

  • 1 cup white sushi rice
  • 1 13.5 oz can full fat coconut milk
  • 1/2 cup finely shredded coconut
  • 1/2 cup coconut flakes
  • 3 passionfruit
  • 4 kumquats

Instructions

  • In a medium heavy bottomed saucepan combine sushi rice, 3/4 cup of water, coconut milk (reserve a little to pour over top at the end if you'd like) and 1/2 cup of the finely shredded coconut.
  • Bring to a simmer, then cover reduce heat to low and let cook for 40- 40 minutes, until thick and creamy. Check at 20 minutes to make sure everything looks good and give it a stir. Add more water Toast large coconut flakes by pacing on a baking sheet in the oven (I use a toaster oven) at 350 degrees F. Watch them brown- should only take a couple of minutes but they quickly go from perfectly brown to over done, so it's best to just keep an eye on them!
  • Serve porridge with a little extra coconut milk, passion fruit, thinly sliced kumquats and toasted coconut flakes.
  • Enjoy!
http://ahouseinthehills.com/2015/03/25/coconut-and-passionfruit-rice-porridge/

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Reader Comments

  1. Sharyn|

    St. Peter said the ovens are at the other place! (Just playing!). This looks amazing and – as always – the styling and photography is beyond. You are quite talented, young lady.

    Reply