Time: 7 o'clock.
Complexity: easily
Servings: 12

This porridge is cooked in a slow cooker using short-grain brown rice in a mixture of coconut milk and coconut water, which transforms the starch in the rice into a wonderfully soft, creamy pudding. Besides its pleasant texture, the coconut milk imparts a sweet, exotic aroma and flavor. Stir in butter and lemon zest and serve warm for breakfast or chilled for dessert. Arrange various toppings of fruits, dried fruits, berries, and nuts on the table next to the porridge so everyone can decorate their portion to their liking.

Ingredients:

• 3 cups coconut water
• 400 ml low-calorie coconut milk
• 0.5 cups of sugar
• 1 tbsp vanilla extract
• 0.5 tsp coarse salt
• 1 and 1/4 cups short-grain brown rice
• 2 tbsp (30 g) butter, cut into small pieces
• 1 teaspoon finely grated lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut water, coconut milk, sugar, vanilla extract, brown rice, butter, lemon

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Preparation:

Step 1
• Spray a 5-6 quart slow cooker with cooking spray. In the slow cooker, combine the coconut water, coconut milk, 1.5 cups water, sugar, vanilla, and salt until the sugar is completely dissolved. Stir in the rice and cook on high for 4 hours or on low for 5-6 hours.
Step 2
• Uncover, stir well, and let sit for 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool the porridge, stirring, until it's lukewarm. Stir in the lime zest. Serve the rice porridge warm or refrigerate to chill. Garnish with any toppings.
  
  

  Note

  
  Toppings of your choice: diced fresh or dried mango and pineapple, fresh or defrosted raspberries, toasted coconut flakes, finely chopped candied ginger.

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