Wash rice and drain
Soak over night in 4 cups of water
Blend rice in its water till smooth, crush cardamon
Place large Sufuria on medium heat, add vegetable oil and cardamon
Pour rice mixture slowly and stir continuously to avoid it being lumpy
Have a kettle of extra hot water on the side as the rice flour mixture will begin to gel quickly and become thicker as it cooks.
Stir continuously on low heat every 3-5 minutes. Let the porridge cook for 10-15 minutes. The porridge will double in size as you will keep adding water as it thickens. Compare the two photos below
The porridge should have stopped making lumps by now and be of a silky consistency. Add a ground cinammon, stir till well mixed.
Serve hot in wide deep plate. Sweeten with sugar, honey or maple syrup. Garnish as desired. I used dessicated coconut, sesame seeds, pumpkin seeds, slices of orange and banana. Enjoy.
