You may also like
Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 1 cup steel-cut oats (not quick-cooking)
- 1/2 cup short-grain brown rice (not quick-cooking)
- One 3-inch cinnamon stick
- 1/3 cup plus 2 tablespoons turbinado sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 bananas, peeled and halved lengthwise
- Roasted chopped almonds and heavy cream, for serving
Method
- In 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.
- Meanwhile, 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.
