Oatmeal with coconut milk, ginger, cloves, cinnamon, and mango -- adapted from a recipe for arroz con dulce (Puerto Rican rice pudding). Yes, it's based on a dessert, but the oatmeal is more subtle than sweet. It's also super easy to make.
3.5 cups water
14 ounce can lite coconut milk
4 tablespoons unsweetened shredded coconut
3 cups quick oats*
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 generous teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 cup brown sugar
1/3 cup currants or raisins
1 mango, washed and cut (optional)
Place all the ingredients in a large saucepan, and cook over medium heat until boiling. Reduce heat to medium-low and simmer five minutes, stirring occasionally.
Adjust seasonings and serve.
*If using a different type of oats, you might need to adjust the amount of liquid and the cooking time.
Note: This post is linked to Healthy Green Kitchen’s breakfast recipe blog carnival for Haiti. -- B