All recipes
The KILIG Kitchen · Desserts & Sweet Treats
Coconut Brown Rice Porridge with Dates & Cardamom
VGFNF
Ingredients
- Cooked brown rice - ½ cup (100 g)
- Coconut milk - 1 cup (240 ml)
- Dark brown sugar - ¼ cup (50 g)
- Shredded coconut - ¼ cup (25 g)
- Chopped Medjool dates - 4
- Ground cardamom - ¼ tsp (1 g)
- Salt - ¼ tsp (1 g)
Method
- Combine all ingredients in a 7-inch metal or foil pan.
- Steam 100 °C for 10 min → Air Fry 175 °C for 13 min until reduced and caramelised.
Chef's Notes
Steam keeps grains creamy; air fry caramelises edges for a pudding-like finish.