Fig, cinnamon and cardamom slowcooker congee from East by West by Jasmine Hemsley

Ingredients

• 2 tbsp coconut cream, cream or almond milk (optional)
• ½ tbsp ground cinnamon
• 3 cups (750 ml) water
• 3 cardamom pods, cracked
• 3 dried figs, halved
• 2.5 cm (1 in) piece of fresh ginger, cut in half, or 1 tsp ground ginger
• 55 g (¼ cup) white basmati rice, rinsed
• 55 g (¼ cup) brown basmati rice, soaked overnight, rinsed and drained
• fresh figs or pear slices sautéed in ghee, butter or coconut oil
• drizzle of maple syrup
• tiny pinch of sea salt
• ½ tsp ground coriander