Cinnamon Brown Rice Porridge, served with crunchy granola and maple roasted apples

Serves 2
Takes 20-25 minutes
Gluten Free, Dairy Free, Vegan

What you’ll need

• 2 cups cooked brown rice (yes, pre cooked!)

• 300ml canned coconut milk (Ayam is my favourite brand)

• ½ - 1 cinnamon stick

• 1 star anise

• 1 tsp cloves 

• 1 tsp vanilla bean paste

• 2 tbsp coconut sugar (or brown sugar)

• Pinch of salt

The nitty gritty

1. In a medium size saucepan add the coconut milk, sugar, cinnamon stick, star anise and cloves. Bring to a boil then reduce to a simmer. 

2. Simmer for 10-15 minutes to let the spice flavours infuse the coconut milk. 

3. Once completed, strain the milk and remove the spices. 

4. Add the cooked brown rice into the coconut milk mixture and return to heat.

5. Simmer on low for 10 minutes. The mixture will become thicker, the milk will absorb and you will be left with a porridge consistency.

6. Serve with your favourite toppings.

Top it off

• Granola (I love cacao clusters)

• Seasonal fruit

• Roasted apples (don’t panic, they’re easy!)

Notes

• Leftover porridge will last in the fridge for up to 3 days. To reheat, mix in your favourite milk or milk substitute and heat on the stove. 

• Roasted apples; a super easy topping that uses up any old apples you have. Simply peel and slice up the apples, mix with some pure maple syrup and cinnamon, place in the oven on a lined tray for 15-20 minutes till softened.