Rice porridge with strawberries and chia seeds

Pour 400 ml of water into a saucepan and put it on fire. Pour coconut milk into boiling water.

While the water and milk are boiling, fry the pine nuts in a dry frying pan until golden brown. Sprinkle them with salt – you need a pinch.

Pour rice into a boiling mixture of coconut milk and water. Cook for about 7 minutes over low heat, stirring occasionally, then add a pinch of salt and 2 tablespoons of honey. Continue to cook over low heat, stirring occasionally.

If you want to get a thinner porridge, you need to add water to it and continue to cook. To determine the readiness of the porridge, you need to taste the rice. It should take about 25 minutes to cook.

When the rice grains are cooked, add chia seeds. Chia seeds quickly absorb water, so you need to pour another 100 ml of water into the porridge. Stir porridge with chia, add 20 grams of butter. Cover the porridge with a lid and leave for 5 minutes.

Taste porridge. Add sugar or honey, salt to taste. Arrange the porridge on plates, garnish with strawberries, pine nuts, sprinkle with cinnamon and serve.