Strawberry and Cardamom Porridge
This is one of the most beautiful bowls of porridge I've ever eaten. Partly because of the colour but also because it is delicious. I've also been a little nervous of cardamom being overpowering in its aromatic flavour, but it actually seems subtle in this porridge, with the strawberries adding a delightful sweetness. I added the rose petals for their aesthetic but they actually taste lovely with the other flavours too. As ever, I used jumbo oats and soaked them first (as per the method below) as I love the creamy consistency it makes, but you can make it to your own taste of course!
Ingredients (serves 1)
40g of jumbo oats
150ml of boiling water
2 cardamom pods
100ml of brown rice milk
a pinch of rose petals
Boil a kettle and place the oats in a pan, adding the cardamom pods after crushing them with the back of a knife. Cover the oats with boiling water and leave to soak for about 5-10 minutes. Chop the strawberries into small pieces while you wait.
Once the water has dissolved, add the brown rice milk and 3/4 of the strawberries and turn on a low heat, stirring regularly.
Once the milk has dissolved and the porridge is fluffy, remove from the heat and pour into a bowl, topping with the remaining strawberries and rose petals.