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?!)Brenda Janschek - Coconut Ginger Infused Rice Porridge

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

Brenda Janschek

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
The Wholefood Collective

  • Free Breakfast Recipe eBook

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