Coconut & Ginger Infused Rice Porridge

Somehow my yummiest creations always come about when I’m scrounging around for ingredients in the pantry and fridge, or when I need to finish off something I’ve opened (I hate waste…sorry was that my dad?!)

So when I found some “need to be used” coconut cream and ginger in the fridge, I decided to throw it into the batch of rice I was cooking that night. The end result was a delicious and subtley infused rice.

This rice was perfect with a simple red kidney bean, sweet potato and kale casserole for dinner and with the leftovers I made a winter-warming rice porridge for breakfast.

So keep in mind this recipe made enough rice for 1 dinner and 2 breakfasts for a family of 4 (or 2 dinners & 1 breakfast).

If you decided to cook only 1 cup of rice, then add 1 cup of water and 1 cup of coconut cream.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Basmati rice
Coconut cream
Chia seeds
Sunflower seeds
Cinnamon
Vanilla powder
Raw honey or maple syrup or coconut sugar
Cashews
Coconut flakes
Brown rice syrup

Here’s what I did…

Coconut & Ginger Infused Rice Porridge

Brenda Janschek

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Ingredients

  

• 2 cups basmati rice
• 2 cups water
• 1 cup coconut cream
• 3 big slices of ginger
• 1 cup of chia seeds
• A good handful of sunflower seeds
• Both are quite neutral tasting for difficult for the kids to detect, otherwise you could grind them up
• 2 teaspoons of cinnamon
• 1 teaspoon of vanilla powder
• 1 tablespoon of raw hone pure maple syrup or coconut sugar for serving
• ½ cup almond flakes
• ½ cup cashews
• ½ cup coconut flakes
• 1 tablespoon brown rice syrup honey or maple syrup

Instructions

 

• Put the rice, water, coconut cream and ginger into a saucepan and stir.
• Bring to the boil and then turn down to low & cook for approximately 20 minutes until rice is ready.
• Discard the slices of ginger.
• You can now serve for dinner and/or save some or all for breakfast.
• In the morning put desired amount of cooked rice into a saucepan with double the amount of milk.
• Add chia seeds, sunflower seeds, cinnamon, vanilla powder.
• Put on low heat for 10 minutes to heat and absorb some of milk.
• While this is warming up heat a small to medium frying pan and toast up the almond flakes, cashews and coconut flakes in the dry pan.
• Just before the nuts were lightly toasted, added a tablespoon of brown rice syrup and stir the mixture around for a further minute.
• Serve the rice porridge in bowls, topped with the nut mixture and some slices of banana or your favourite fruit.

If you’re looking for some lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! 

Stay warm.

Bren x