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.

Here’s what I did…

Coconut & Ginger Infused Rice Porridge

2017-03-31 23:16:11

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Ingredients

1. 2 cups basmati rice
2. 2 cups water
3. 1 cup coconut cream
4. 3 big slices of ginger
5. 1 cup of chia seeds
6. A good handful of sunflower seeds
7. (Both are quite neutral tasting for difficult for the kids to detect, otherwise you could grind them up )
8. 2 teaspoons of cinnamon
9. 1 teaspoon of vanilla powder
10. 1 tablespoon of raw hone, pure maple syrup or coconut sugar for serving
11. ½ cup almond flakes
12. ½ cup cashews
13. ½ cup coconut flakes
14. 1 tablespoon brown rice syrup, honey or maple syrup

Instructions

1. Put the rice, water, coconut cream and ginger into a saucepan and stir.
2. Bring to the boil and then turn down to low & cook for approximately 20 minutes until rice is ready.
3. Discard the slices of ginger.
4. You can now serve for dinner and/or save some or all for breakfast.
5. In the morning put desired amount of cooked rice into a saucepan with double the amount of milk.
6. Add chia seeds, sunflower seeds, cinnamon, vanilla powder.
7. Put on low heat for 10 minutes to heat and absorb some of milk.
8. 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.
9. Just before the nuts were lightly toasted, added a tablespoon of brown rice syrup and stir the mixture around for a further minute.
10. Serve the rice porridge in bowls, topped with the nut mixture and some slices of banana or your favourite fruit.

By Brenda Janschek

Brenda Janschek Health & Lifestyle https://brendajanschek.com/

Stay warm.

Bren x