This is my vegan style rendition of a classic porridge made with nutritious brown rice. It is super creamy made with plant based milk, spices and packed with an abundance of flavour.
½cupcoconut milkoptional can use just one plant based milk
1teaspoonnutmeg
1teaspooncinnamon
1teaspoonvanilla extract
¼himalayan pink salt
1coconut condensed milksee post for recipe link, sweeten to taste
Instructions
Presoak the brown rice grains in lukewarm water mixed with 1 tablespoon of lime. Leave this for a few hours or preferably overnight to soften. This is an OPTIONAL step!!
Drain off the lime water and rinse the grains several times.
Pour the rinsed off rice grains into a large saucepan with 3 ½ cups of water and bring to the boil.
Reduce the heat to a low simmer for 20-25 minutes (approx) with the pot covered.
During this time the water level will reduce so check periodically as you don't want the liquid to completely recede (add more water if needed). You only need ¼ worth of liquid leftover which should happen 20 minutes into the cooking time.
Add the milk after 25 minutes and allow to simmer for a further 10-15 minutes, stir occasionally so the rice doesn't stick to the bottom of the saucepan (check the consistency of the porridge as you may want to add more milk if it's too thick).
Finally stir in the spices - cinnamon, nutmeg, vanilla and pink salt.
Carefully pour in the coconut condensed milk and sweeten according to taste.
Serve accordingly
Video
Notes
Presoak the rice grains in warm water - a few hours or preferably overnight add 1tbsp of lime to remove the starch and ease digestion (this is an optional step).
The porridge may thicken even more as it cools down so add some more water/milk to loosen it up.
The porridge should be soft but slightly nutty in texture
Aim to cook the rice for quite some time 20-25 minutes (approx)
Be careful not to over saturate the rice with liquid. If the liquid levels seem low add a ¼ cup at a time. Remember the finishing product should look similar to risotto.