As temperatures drop this warm weekend porridge will either spur you out the door or back into your cozy chair – tip: if you have no leftover rice, cook some the night before
Place the leftover rice, water (or milk & water), in a medium pot. Pour in 3 tbsp. of the maple syrup and add the pinch of salt. Bring to a simmer over medium high heat. When simmering, reduce heat to medium low and simmer for around 15 minutes, stirring occasionally to prevent scorching. You are looking for a risotto like consistency.
While the rice is cooking, combine the diced pear, apple, cinnamon, nutmeg, salt and 1 tbsp. of maple syrup in a medium pot. Bring to a simmer over medium heat. Cover and reduce to low temperature. Allow to cook for 10-15 minutes, until the fruit is softened and aromatic. Remove form the heat and set aside.
When the rice is done, take a potato masher or large fork and lightly mash the rice for a porridge like consistency.
To serve, pour some fo the porridge into a bowl, top with a generous amount of fruit. Sprinkle with chopped nuts and drizzle with some maple syrup to finish.