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Yields:
4
Prep Time:
10 mins
Total Time:
40 mins
In this hearty porridge from F&W's Kay Chun, steel-cut oats and brown rice come together under a delicious topping of caramelized bananas.
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Ingredients
- 1 cup steel-cut oats (not quick-cooking)
- 1/2 cup short-grain brown rice (not quick-cooking)
- 1 cinnamon stick
- cup turbinado sugar
- 2 Tbsp. turbinado sugar
- 1/2 tsp. kosher salt
- 2 Tbsp. unsalted butter
- 2 bananas
- Roasted chopped almonds
- heavy cream
Directions
- Step 1In a medium saucepan, combine 4 cups of water with the oats, rice, cinnamon stick, 1/3 cup of the sugar, and the salt; bring to a simmer. Cover and cook over low heat, stirring occasionally, until tender and thickened, about 30 minutes. Discard the cinnamon stick.
- Step 2Meanwhile, in a nonstick skillet, melt the butter. Press the remaining 2 tablespoons of sugar on the cut sides of the bananas. Cook sugar side down over moderately high heat until caramelized, about 2 minutes. Top the porridge with the bananas. Serve with chopped almonds and cream.
Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
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