Coconut Brown Rice Porridge with Dates

Prep time: 5 minutes | Cook time: 23 minutes | Serves 1 or 2

½ cup cooked brown rice

1 cup canned coconut milk

¼ cup unsweetened shredded coconut

¼ cup packed dark brown sugar

4 large Medjool dates, pitted and roughly chopped

½ teaspoon kosher salt

¼ teaspoon ground cardamom

Heavy cream, for serving (optional)

1. Place all the ingredients except the heavy cream in the baking pan and stir until blended.
2. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 375ºF (190ºC) and set time to 23 minutes.
3. Stir the porridge halfway through the cooking time.
4. When cooked, the porridge will be thick and creamy.
5. Remove from the oven and ladle the porridge into bowls.
6. Serve hot with a drizzle of the cream, if desired.