Red Rice and Coconut Milk: A Breakfast Porridge

1 cup Red Cargo Rice

Wash rice and soak in water overnight.

In the morning, strain the water, add 2 cups of water to a heavy bottom pan and cook rice until tender. Transfer the well cooked rice to a blender with a dash of salt, 1 tbsp of unsweetened coconut milk powder, and some water. Blend coarse. Transfer back to the pot you cooked rice in. Bring it to boil while stirring with additional water if necessary. Taste for salt. Garnish with some cracked black pepper.