Miss B is on a soy and dairy free diet, and for those of you who have little ones with allergies and food intolerances it can be hard to get excited about cooking when so much is cut out of the diet. This recipe is easy peasy and is a delicious dessert or special occasion breakfast. I adapted a recipe for rice porridge out of Donna Hay's Off The Shelf book, replacing regular milk with coconut milk and adding some brown sugar. You don't have to add sugar but I find I use less in the cooking as opposed to heaping some on every time you serve it. This is yummy hot or cold, with fresh or stewed fruit on top. Brigi licks her fingers when we eat this, which is encouraging!!
1/2 cup short grain rice
1 1/2 cup water
1 cup coconut light milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Put all ingredients into a saucepan, bring to the boil, then reduce heat and allow to simmer, stirring occasionally, until the rice is very soft and the mixture looks like porridge.
Spoon into a bowl and top with your favourite fruit, or eat straight away. You can serve with extra coconut milk if desired.