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Sticky Spiced Pear Crumble Congee

By Olivia Kaplan

I Quit Sugar - Pear Crumble Congee
Photo by: Ella Martin
  • 2 servings
  • Prep - 5 mins
    Cooking - 10 mins
  • Total - 15 mins
I Quit Sugar - Pear Crumble Congee
Photo by: Ella Martin

This Sticky Spiced Pear Crumble Congee will send you back to toasty winter nights eating rice pudding by the fire! Pudding for breakfast? Yes please! We've teamed up naturally sweet coconut milk, cinnamon and pear to make a seriously filling brekkie without the sugar spike!  

Servings: 2
Preparation: 5 mins
Cooking: 10 mins

Ingredients

  • 1 cup cooked basmati rice.
  • 1 cup full-fat coconut milk.
  • 1 medium pear.
  • 1 teaspoon cinnamon.
  • 1/2 teaspoon ginger, ground.
  • 1/4 teaspoon cardamom.
  • 1/4 teaspoon nutmeg.

Crumble Topping

  • 2 teaspoons coconut oil.
  • 1/4 cup almonds, roughly chopped.
  • 1/2 cup pecans, roughly chopped.
  • 1 tablespoon chia seeds.
  • 1 teaspoon cinnamon.

To Serve

  • 1/4 cup coconut yoghurt.

Directions

1. Slice two thin slices of pear and reserve for serving. Grate the rest of the pear, leaving the skin on.

2. Heat rice, coconut milk, grated pear and spices in a small pot. Bring to the boil then let simmer for 5–10 minutes.

3. While simmering, prepare Crumble Topping by heating coconut oil in a pan on a medium heat, add in almonds, pecans, chia seeds and cinnamon and toast for 2 minutes, ensuring not to burn. Set aside.

4. Serve pear and rice mixture in two bowls and top with the crumble topping, extra pear slices, coconut yoghurt and an extra sprinkle of cinnamon.


Note

We’ve used leftover rice to make this porridge, it also works great with leftover cooked quinoa and rolled oats.

Styling by Georgia Bellas.

This Sticky Spiced Pear Crumble Congee will send you back to toasty winter nights eating rice pudding by the fire! Pudding for breakfast? Yes please! We've teamed up naturally sweet coconut milk, cinnamon and pear to make a seriously filling brekkie without the sugar spike!

Ingredients

  • 1 cup cooked basmati rice.
  • 1 cup full-fat coconut milk.
  • 1 medium pear.
  • 1 teaspoon cinnamon.
  • 1/2 teaspoon ginger, ground.
  • 1/4 teaspoon cardamom.
  • 1/4 teaspoon nutmeg.

Crumble Topping

  • 2 teaspoons coconut oil.
  • 1/4 cup almonds, roughly chopped.
  • 1/2 cup pecans, roughly chopped.
  • 1 tablespoon chia seeds.
  • 1 teaspoon cinnamon.

To Serve

  • 1/4 cup coconut yoghurt.

Directions

1. Slice two thin slices of pear and reserve for serving. Grate the rest of the pear, leaving the skin on.

2. Heat rice, coconut milk, grated pear and spices in a small pot. Bring to the boil then let simmer for 5–10 minutes.

3. While simmering, prepare Crumble Topping by heating coconut oil in a pan on a medium heat, add in almonds, pecans, chia seeds and cinnamon and toast for 2 minutes, ensuring not to burn. Set aside.

4. Serve pear and rice mixture in two bowls and top with the crumble topping, extra pear slices, coconut yoghurt and an extra sprinkle of cinnamon.

Note

We’ve used leftover rice to make this porridge, it also works great with leftover cooked quinoa and rolled oats.

Styling by Georgia Bellas.