Wild Rice Porridge with Cardamom, Pecan & Pear
2 cups cooked wild rice
1/2 cup heavy cream, plus more for serving (“Mom” prefers Soymilk Creamer)
1 1/2 tablespoons honey, plus more for serving
Pinch fine salt
1/2 cup dried pear slices (apples, apricots, or any dried fruit can be used), medium dice
1/2 cup toasted pecan halves, coarsely chopped
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Combine the rice, cream, honey, and salt in a medium saucepan over medium heat and cook, stirring occasionally, until the cream has reduced slightly and the mixture is hot, about 7 minutes.
Add the pears (or other dried fruit), pecans, and cardamom, stir to combine, and cook until the pears have softened, about 3 to 4 minutes. Sprinkle with the cinnamon, stir to combine, and spoon into bowls. For a little extra richness, drizzle another tablespoon of cream and a little honey on top.
*Recipe and image courtesy of CHOW.com.*