This is *exactly* what I dream about eating when the weather is cold. EXACTLY! It’s so warm, spiced with cinnamon and cardamom, thick and creamy with coconut milk, and hints at a tropical beach (where you KNOW I would love to be!) with the toasted coconut on top. Plus, hello persimmon! You just can’t go wrong.
This is easy, albiet slightly time-consuming, to make. Just cook the wild rice in one can of coconut milk, plus some water, spices, and salt. It’ll take 45 minutes to an hour. I stir it every once in a while, and take the lid off towards the end. While that’s cooking, toast some big ol’ coconut flakes in a seperate frying pan! Quick. Simple. Don’t burn ’em. Slice up some persimmon (or add any other fruit you want! raspberries would be killer in this!), and you’re ready to go. I assume you’ve already brewed some coffee…
This would also work well with pretty much any other grain you have on hand — just adjust cooking time depending on the grain! I’ve already posted a breakfast quinoa that’s similar, but imagine the other possibilities! ALL THE GRAINS IN COCONUT MILK! Yum. I’m into it! Have a wonderful day! xoPrint
- 1 cup uncooked wild rice
- 1 can (14oz) coconut cream
- 1 cup water
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup large unsweetened coconut flakes
- 2 persimmons, but into slices
- Combine the rice, coconut cream, water, cinnamon, cardamom, and salt together in a sauce pot. Bring to a simmer, stir together until combined, then cover and cook for 45 minutes to an hour, or until the rice is fully cooked and the liquid is absorbed. If you need to take the lid off around 45 minutes, to help extra liquid evaporate, do so.
- While the rice is cooking, cook the coconut flakes over medium-high heat in a frying pan. Keep a close eye on it, and stir frequently! Cook until the flakes are golden, then remove from heat and transfer to separate dish so they don’t continue to cook.
- Serve warm, topped with the toasted coconut and sliced persimmons.