Indian Spiced Brown Rice Porridge

10:00 am on 20 July 2018

 

Serves 2 - 3

Dairy-free, gluten-free, vegan

This porridge embraces warming Indian spices and makes use of leftover brown rice – I love the firm bite of this whole grain. You could use white rice instead if that’s what you have handy. Also millet or quinoa.

I prefer just a light sweetness, so you may want to add extra sugar if you have a sweet tooth.

Ingredients

  • 1 cup cooked brown rice
  • 1 ½ cups (375ml) coconut milk (or coconut cream for extra richness)
  • ½ teaspoon vanilla paste / 1 teaspoon good quality vanilla essence
  • ½ teaspoon ground cardamom
  • 1/8 teaspoon cinnamon
  • pinch of nutmeg
  • 1 pinch saffron threads – lightly crushed
  • 1 rounded tablespoon coconut sugar or light muscovado sugar
  • small grind of cracked black pepper

Method

Combine all the ingredients in a medium saucepan. Simmer for 20 - 25 minutes until thick and creamy.

Garnish with fresh fruit, chopped nuts and a drizzle of coconut cream or yoghurt.

 

From Afternoons with Jesse Mulligan

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