½cupof coconut milkoptional can use just one plant based milk
1tspof vanilla extract
¼of himalayan pink salt
1jar of coconut condensed milksee post for recipe link, sweeten to taste
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 (any 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.
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.