Recipe: Kokako's black rice porridge

Kokako Cafe's black glutinous rice porridge with salted coconut milk, green pawpaw and toasted coconut. Photo / Ted Baghurst

With the summer months in close reach here's a sweet reminder that the latest bout of rainy weather does come with some benefits.

You will be wanting to indulge in Kokako Cafe's black rice porridge with salted coconut and pawpaw all year though - it really is that good.

Serves 4

Porridge

• 300g Black glutinous rice
• 60g organic sugar
• 1 vanilla pod
• 1 x cinnamon quill
• 600ml coconut milk
• 100ml water
• 40g toasted shredded coconut
• 60g julienne green pawpaw

1. Soak rice in plenty of water over night.

2. Combine all ingredients, bring to a boil and simmer for 1 hour or until rice is tender. (NOTE: the rice will seem a little chewy still)

Salted coconut milk

• 90ml coconut milk
• ¼ teaspoon salt
• 15g sugar

Heat together until sugar and salt has dissolved. Allow to cool.

To serve

1. Re-heat rice till hot and adjust consistency to resemble a normal porridge.

2. Garnish porridge with green pawpaw and toasted coconut.

3. Serve cold salted coconut milk on the side.

Get more info on Kokako here, or drop by their vegetarian cafe at 537 Great North Road, Grey Lynn. To make sure you're on the list for more recipes, sign up to our newsletter. We're also on Facebook and Twitter.