Creamy pumpkin rice porridge for one
Rice porridge made for one, which is harder to get right than a whole pot - too little liquid and it catches, too much and it never thickens. Grating the pumpkin rather than dicing it means it disappears into the rice instead of sitting in it. The rest under a lid at the end is not optional; that is where the texture comes from.
Ingredients
Porridge
To serve (optional but lovely)
Method
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Rinse the rice well and put it in a small saucepan with the boiling water. Cover and simmer on low until the water is absorbed, about 8 minutes.
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Stir in the pumpkin, milk, salt, vanilla if using, and pumpkin spice. Mix well, bring to a gentle simmer, then lower the heat.
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Cover and cook for 15-20 minutes, stirring occasionally, until the rice and pumpkin are soft and creamy. If it gets too thick, add a splash more milk.
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Take off the heat. Stir in the honey or maple syrup and the coconut oil or butter, if using.
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Cover and leave to sit for 5-10 minutes to thicken further.
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Spoon into a bowl and top with chopped nuts, pumpkin seeds, and a drizzle of honey or coconut yogurt.
