Kola Kanda – watercress, coconut and rice herbal porridge

Move over green smoothies and smashed avocado – this is the new green brekkie! I first discovered this creamy rice and herb soup at Cape Welligama – a beautiful resort in Sri Lanka where the chefs were proud to make me a traditional breakfast. A steaming bowl of comfort might not be the first breakfast you consider in a hot country, but it totally hit the spot after a morning’s surfing, and even my beloved breakfast papaya made room for this dish.

The name comes from chief ingredient gotu kola, which is a nutritious wonder herb that grows in Southeast Asia. I’ve had to adapt it to what’s available here, and watercress fits the bill – the bitterness of this superfood works with the sweet creamy coconut. In April, make the most of asparagus’s short season. Traditionally made with broken, mushy red rice, Kola Kanda is served steaming hot with a piece of jaggery that you nibble between mouthfuls – this is particularly beneficial for Vata and Pitta types, to control the bitterness of the watercress.

Serves 1

50g (scant ¼ cup) red rice or brown basmati rice, soaked overnight, or white basmati rice

water, for cooking rice

pinch of asafoetida or 1 garlic clove, crushed (optional)

50g (1 cup) watercress, or other green leaves, such as mustard leaves

50ml (scant ¼ cup) full-fat coconut or almond milk, shaken well

sea salt and freshly ground black pepper, to taste

piece of jaggery, to taste

1 Rinse and drain the rice and transfer it to a saucepan. If you’re using red or brown rice, pour 200ml water over the top. If you’re using white basmati rice, pour 150ml (⅔cup) water over the top. Add the asafoetida or garlic, if using, then bring to the boil and simmer until slightly overcooked. Remove from the heat.

2 Meanwhile, wash the watercress thoroughly. Mix it with 100ml water and the milk and blend until it’s as chunky or smooth as you like.

3 Add the watercress smoothie to the rice and bring to a rolling simmer. Taste and season with sea salt and black pepper. Add more water for a thinner texture and serve immediately with jaggery, if desired.

FEELING
PITTA

In summer, enjoy fresh coriander leaves instead of watercress.

FEELING
KAPHA

Try this with rice milk, or use a little less coconut milk and a little more water.

TIP

•

This is great for using up leftover rice – swap in 100g of cooked rice and heat through thoroughly. Also delicious for dinner (but avoid if you are feeling Vata).