I woke up super late this morning, at around 1 o’clock. Ooops! No more late nights for me apparently, not if I actually want to see some daylight. I woke up pretty hungry, but a bit disappointed–I’d already decided that I would make this lovely porridge the day before, and then I woke up too late…!
That is, until I decided I was an adult and could have breakfast for lunch if I wanted 😛
I hated the taste of rose when I was younger, but now love it (I realise I love a lot of things I hated as a kid, apart from peas, and tomatoes–no change there!) in a number of ways. Rosewater/essence, edible rose petals, rose-flavoured Turkish Delight…that last one used to be a real object of my hatred when I was little.
This is like a bowl of comforting luxury. The coconut milk makes the porridge creamy, almost like a dessert, and the pistachio nuts and rose petals add a lovely crunch and sparks of flavour. Agave syrup adds a little bit of sweetness. And the cardamom pods and cinnamon make it smell like Christmas. I’m in love. Yeah, with porridge, I know. But love does work in mysterious ways…
Serves 2-3, generously
400ml of coconut milk
1/2 cup of warm water
140g of plain uncooked oats
6 cardamom pods
1/2 tsp of cinnamon
1 tsp of rose water
2 tbsp of agave syrup
2 handfuls of shelled pistachio nuts
1 tbsp of edible dried rose petals
Open up the cardamom pods with a knife or pestle and mortar, and scrape out the small black-brown seeds out of their shell.
Heat up a saucepan, and add the coconut milk and oats, stirring regularly. Let them simmer gently, slowly cooking the oats. When the mixture becomes a bit too dry, add the water and stir in thoroughly. Add the cardamom pods and cinnamon, and stir again. Cook for about eight to ten minutes.
Just as the oats are nearly done, add the rose water, and give everything one last stir. Plate up with big spoonfuls of porridge in two to three bowls, and drizzle over the agave syrup, and top with pistachio nuts and rose petals. Serve immediately.