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.
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…
PS. I must mention that I consulted my good old trusty Edmonds cookbook again for guidance on all things rice. Thanks Edmonds!
- 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
- 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)
- Combine cooked wild rice, coconut milk, vanilla bean and spices.
- Bring to the boil, and then reduce to a simmer and cook for 10-15 minutes.
- Season to taste with the maple syrup.
Can be garnished with yoghurt, berries, almonds, whatever takes your fancy.