SWEET SPICED RICE PORRIDGE

A nice gluten-free porridge
Serves 2

1/2 cup basmati rice

1 cup water

1 1/2 cups milk

1/4 cup shredded coconut

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 Tbsp. ghee (or coconut oil)

3 medjool dates, chopped

maple syrup to sweeten, if desired

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In a saucepan, bring the water and milk to boil, then add the rice and shredded coconut. Lower heat to a simmer until the rice is soft and swollen, 30-40 minutes, depending on desired consistency.

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In a small skillet, on low heat, heat the ghee and add the ground cinnamon and cardamom. Cook until the aromas of the spices come through, but be careful to avoid burning. 

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Pour the spice and ghee mixture over the cooked rice porridge and mix. Add the chopped dates and maple syrup (if desired) to sweeten. 

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If a more warming porridge is desired, use dry or fresh ginger, ground nutmeg and ground black pepper in addition to the cinnamon and cardamom.