- 6 ounces Brown rice
- 1 ounce dried Mango
- 2 tablespoons Banana chips
- 2 cups Milk (low-fat)
- 2 sprigs Lemon balm
- 1 tablespoon Maple syrup
- 1 pinch ground Cardamom
- 1 teaspoon ground Cinnamon
- 1 tablespoon Coconut flakes
Bring 2 cups of water to a boil in a pot and add the rice. Return to a boil, cover and cook over low heat until grains are tender and the water has been absorbed. (Rice can be prepared the day before and refrigerated, covered.)
Cut the dried mango into small pieces.
Coarsely chop the banana chips.
Add the milk to the cooked rice and bring to a boil. Cook over medium heat until creamy, stirring constantly, 5-6 minutes. Rinse the lemon balm, pat dry and pluck leaves.
Stir the mango, maple syrup, cardamom and cinnamon into the rice mixture. Cook over low heat, stirring, until heated through, about 3 minutes more. Pour porridge into bowls. Sprinkle with coconut and banana chips, garnish with lemon balm and serve.