Wild rice porridge

Another road trip bought me by this beauty of a breakfast – perfect for those of you who want something hearty that isn’t laden with gluten or egg.

Wild & brown rice porridge, with coconut milk

We escaped down the great ocean road a few weeks ago, and stopped in Port Fairy. I must say I could live in Port Fairy indefinitely. The problem is, every other person has the same idea, and the prices are sky high for real estate. So, I will just have to settle with a breakfast then.

I love trying new foods, they are a source of inspiration for a whole host of things, so it’s a pleasure to actually see something different on the menu, and an even greater thrill when it’s really really nice. Tom on the other hand is going to be trying Eggs Benedict (aka Pope Benedict) at all breakfast venues across the planet Earth. It’s his thing.

So, I went for the Wild Rice Porridge at Rebecca’s cafe in Port Fairy. I had to come home and try to recreate it, so here’s my recreation…

Edmonds Classics: New Zealanders' Favourite Recipes

PS. I must mention that I consulted my good old trusty Edmonds cookbook again for guidance on all things rice. Thanks Edmonds!

Ingredients

  • 1 cup wild & brown rice blend (about 1 tablespoon of wild rice in all)
  • 280ml tin of coconut milk (you can use a cup of milk if you prefer dairy)
  • 3 cups of water
  • 1/2 of a vanilla bean, sliced and beans removed
  • dash nutmeg
  • dash cinnamon
  • 2-3 tbsp pure maple syrup, or to taste

What you will need

  • Medium-sized saucepan

What to do

  1. Over high heat, bring the rice and wild rice to the boil. Reduce the heat and cook until the water reduces, stirring occassionally (30 mins)
  2. Combine cooked wild rice, coconut milk, vanilla bean and spices.
  3. Bring to the boil, and then reduce to a simmer and cook for 10-15 minutes.
  4. Season to taste with the maple syrup.

Can be garnished with yoghurt, berries, almonds, whatever takes your fancy.

Serves 2.

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9 Comments Add yours

  1. Fran says:

    Hey Geri, wondering if can use vanilla essence in place of the vanilla bean? How you going? All’s well? Fran x

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    1. Geri says:

      Sure…vanilla essence is fine. I just like the ‘expensive’ alternative. Mum always said I had champagne taste!

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  2. thanks Geri, cant wait to try this one, will try it on the weekend 🙂

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  3. Michael says:

    Hi Geri, I had this in Port Fairy this morning at Rebecca’s and went looking for a recipe to try making my own. Thanks for sharing and I will try as soon as I get the chance.

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  4. Belinda says:

    Thank you so much, love the poridge at Rebecca’s, will definately be trying this.

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  5. Christine says:

    Hi Geri,
    we were also in Port Fairy this morning to check out the whales and stopped at Rebecca’s for breakfast (were actually heading past it to another cafe when I saw the wild rice porridge on the menu and convinced hubby to try Rebecca’s!) He of course opted for bacon and eggs, but when I couldn’t finish my bowl of porridge (it was very yummy, just way too much) he tried it, and polished it off!! When I got home I thought I would google for a recipe, and found this!! seems to be a popular dish at Rebecca’s! Will try your version – hope it lives up to its inspiration! thanks for sharing! 🙂

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  6. Judy says:

    Hi Geri – dream of eating this porridge and today decided to look it up on the web and when I saw your words Rebecca’s I searched no further. Oh the blueberries, almonds etc. Thanks for this recipe will print it out. Wonder if Rebecca’s knows how popular the porridge is?

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  7. Linda says:

    Thanks for the recipe Geri. I can’t to try it as I also had the wild rice porridge @ Rebecca’s and it was so yummy that it lead me to search the web, finding you.

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  8. Sharon says:

    Just visited port fairy and we had the porridge, just home and looking for a recipe too, thank you, will give a try.

    Like

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