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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.