Cardamom-Infused Black Rice Porridge with Blueberries and Pistachios

Cooking With Ancient Grains

Cardamom-Infused Black Rice Porridge with Blueberries and Pistachios

Yields: 4 to 6 servings

Black Rice

¾ cup black rice
2 whole green cardamom pods
1½ cups boiling water


1 cup half-and-half, plus more as needed
3 Tbsp maple syrup, or more as needed
¾ tsp ground cardamom
1 cup fresh or frozen blueberries
4 to 6 Tbsp pomegranate seeds, for garnish
3 Tbsp lightly toasted chopped plain pistachios, for garnish

Start the rice the night before: Add the rice and cardamom pods to a large, heavy saucepan. Pour over the boiling water, cover and let sit at room temperature or overnight (or chill, covered, for up to 2 days).

The next morning, make the porridge: Add 1 cup of the half-and-half, the maple syrup and ground cardamom to the saucepan with the rice, cover and bring to a boil over medium-high heat.

Uncover, decrease the heat to retain a lively simmer, and cook, stirring once occasionally, until the rice is tender with a slight chew, 5 to 7 minutes.

Remove the cardamom pods, if preferred. Add the blueberries and simmer gently until they are warmed through, 1 to 2 minutes more.

To finish, add ¼ to ½ cup more half-and-half to reach a desired consistency. Taste for sweetness and adjust with more maple syrup if needed.

Divide between 4 to 6 breakfast bowls. Top each bowl with 1 Tbsp of pomegranate seeds and 1 tsp of chopped pistachios. Serve warm.

All recipes adapted from Simply Ancient Grains or Ancient Grains for Modern Meals, by Maria Speck, courtesy of Ten Speed Press.