Recipe: Kokako's Sweet Brown Rice Porridge, Baked Rhubarb and Coffee Mascarpone

A new take on an old favourite - sweet brown rice porridge with almond milk. Photo / Ted Baghurst

When there's rain on the roof or a chill in the air, there are few better ways to start the day than porridge with milk and brown sugar. This version, from Kokako Cafe's head chef Rohan Horner, is a new spin on his grandma's old recipe.

Serves 4

Porridge

• 200g brown rice
• 500ml almond milk
• 200ml water
• 75g sugar
• 1 cinnamon quill

1. Combine all ingredients and bring to boil.
2. Simmer slowly for up to 1.5 hours.
3. Loosen with water when needed.

Baked Rhubarb

• 600g rhubarb
• 100 g sugar
• 1 cinnamon quill
• 1 vanilla pod
• 1 orange - zest and juice

1. Trim clean rhubarb.
2. Slice in 5cm pieces on an angle.
3. Combine with rest of ingredients and leave to marinate for at least one hour.
4. Cover with tin foil.
5. Bake in oven at 200°C for 15 minutes or until just soft.

Orange and Almond Milk

• 1L almond milk
• 1 orange - zest and juice

1. Combine ingredients and allow to steep for an hour.

Coffee Mascarpone

• 120g mascarpone
• 1 double shot espresso coffee

1. Allow coffee to cool and combine ingredients.

To serve

1. Spoon porridge into a bowl and garnish with baked rhubarb. 2. Serve cold almond milk and coconut sugar 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.