Quinoa, brown rice, miso and banana porridge

For 6 – 8 people

Ingredients

250 g brown rice
½ tsp ground cinnamon
100 g quinoa
2 fairtrade bananas, peeled and sliced 1 cm thick
80 g unrefined sugar (or use maple syrup or runny honey)
2 tsp shiro miso (white miso paste from Japanese food stores or healthfood shops)
300 ml unsweetened coconut milk

Rinse the rice briefly under gently running warm water. Place in a pot with the cinnamon and 500 ml water and bring to the boil. Cook over a rapid simmer with a lid on until it’s almost cooked, around 15–25 minutes. If the rice sticks because the water has all been absorbed, add a little extra hot water.
While that’s cooking, put the quinoa into a fine sieve and rinse under hot running water for 20 seconds – this takes some of the bitterness from the grain. Bring a litre of water to the boil, add the quinoa and boil until cooked and the grains begin to uncurl – anywhere from 8 to 15 minutes, depending on the freshness of the quinoa. You’ll need to taste some – it should have a pleasant nutty bite to it. Drain back into the sieve.
Once the rice is almost cooked (it should have a little bite to it), stir in the bananas, sugar and miso paste.
Stir in half the coconut milk and bring back to the boil.
Turn the heat down and keep cooking over a rapid simmer with the lid off until the rice is cooked, stirring frequently.
Mix in the quinoa and taste for sweetness, adding a little more sugar if needed.
To serve: Ladle into bowls, pouring on the remaining coconut milk as you do so.