Spiced Coconut Rice Porridge with Caramelized Banana

Ingredients

• 1 cup cup jasmine rice
• 2 cans (13.5 oz each) oz coconut milk
• 2 cups cup water
• 3 tbsp maple syrup
• 1/2 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 4 large bananas
• 2 tbsp avocado oil
• 2 tbsp coconut sugar
• 1/4 cup toasted pumpkin seeds
• 1 tsp vanilla extract

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear.

2. 2

   Combine rice, coconut milk, water, cardamom, cinnamon, and salt in a heavy pot. Bring to a simmer over medium heat, stirring often.

3. 3

   Reduce heat to low and simmer 35-40 minutes, stirring frequently, until the rice is completely tender and the porridge is thick and creamy.

4. 4

   Stir in the maple syrup and vanilla extract. Keep warm over the lowest heat.

5. 5

   Meanwhile, slice the bananas into thick rounds. Heat avocado oil in a skillet over medium-high heat, arrange banana slices in a single layer, and sprinkle with coconut sugar.

6. 6

   Cook 2-3 minutes per side until deeply golden and caramelized, working in batches if needed.

7. 7

   Ladle the porridge into bowls, top with caramelized bananas, and finish with toasted pumpkin seeds and a dusting of cinnamon.