Spicy brown rice porridge with apple
Porridge never goes out of fashion because there are so many creative ways to jazz it up and transform your morning from mundane to magic. This is a beautifully grounding breakfast, to be enjoyed with a steaming pot of herbal tea. It’s the perfect recipe for a slow Sunday morning.
Serves: 2
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Spicy brown rice porridge with apple
Cancel tomorrow’s breakfast plans – this spicy brown rice porridge with apple needs to head to the top of your priority list
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 cup brown rice, soaked in filtered water for 1 hour & drained
- 1L coconut or almond milk, plus extra to serve
- 1 apple, peeled, cored & cut into matchsticks, plus extra to serve
- ¼ cup flaked coconut (optional)
- ⅓ cup pistachios, roughly chopped, plus extra to serve
- ⅓ cup raw cashews, roughly chopped
- 8 saffron threads
- 5 cardamom pods, bruised or crushed
- 1 tsp ground cinnamon
- ½ tsp alcohol-free vanilla extract or vanilla powder
- Sea salt, to taste
- 2 tbsp raw honey or rice-malt syrup, to serve (optional)
- Dehydrated or roasted apple slices, to serve (optional)
- Edible flowers, to serve (optional)
Method
- Mix rice and milk in large saucepan over medium heat and bring to boil. Add apple, flaked coconut, if using, nuts, spices and vanilla. Reduce heat to low and simmer, covered, for 30 mins, or until milk has been absorbed and rice is cooked through. Optionally, season with salt and sweeten.
- Serve topped with extra chopped pistachios, apple matchsticks and milk. Add a dehydrated apple slice and an edible flower or two, if using.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
