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…
- 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
- 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.