... Rich Rice Porridge Recipe | Dance of Stoves

Rich Rice Porridge Recipe

Rice porridge: Rice porridge is a rich alternative to traditional porridge, perfect for those who cannot have oatmeal. It is a very filling breakfast.
I already told you that I was studying to be a health coach at the Institute for Integrative Nutrition in New York, and the last topic we have given has been about whole grains. 

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There are many options to choose from, and I have made it a point to try them all and experiment with them.

Also Read: Vegan Shepherd's Cake {Gluten-Free!}

Since porridge is my favourite breakfast (along with green smoothies), I want to make different versions with other cereals, and since I had brown rice at home, I got to work. 

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It is a kind of rice pudding that is eaten hot, but it is perfect and is even more satiating than oatmeal (or at least it seems to me). 

Also Read: 10 Vegan Recipes To Beat The Cold

You can use any sweetener, fruit, cocoa instead of carob and, in general, add or remove any ingredient; the only essentials are rice, water and vegetable milk (I used soy milk).

Also Read: Cauliflower Soup Recipe

Rice porridge: Rice porridge is a rich alternative to traditional porridge, perfect for those who cannot have oatmeal. It is a very filling breakfast.
Rice porridge

Rice porridge
Rice porridge is a rich alternative to traditional porridge, perfect for those who cannot have oatmeal. It is a very filling breakfast.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook Time: 25 mins
  • Total: 30 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Breakfast
  • Cuisine: Vegan, British

Ingredients SCALE (1x)

  • 1/2 cup of brown rice (100 g)
  • 1 cup of water (250 ml)
  • 2 cups of unsweetened non-dairy milk (500 ml)
  • One tablespoon of almond butter
  • One tablespoon carob flour
  • Two teaspoons coconut sugar
  • Two bananas
  • Pistachios and sliced ​​almonds for garnish (optional)

Ingredients SCALE (2x)

  • 1 cup of brown rice (200 g)
  • 2 cups of water (500 ml)
  • 4 cups of unsweetened non-dairy milk (1000 ml)
  • Two tablespoon almond butter
  • Two tablespoon carob flour
  • Four teaspoons coconut sugar
  • Four bananas
  • Pistachios and sliced almonds for garnish (optional)

Ingredients SCALE (3x)

  • 1 1/2 cup of brown rice (300 g)
  • 3 cups of water (750 ml)
  • 6 cups of unsweetened non-dairy milk (1500 ml)
  • Three tablespoon almond butter
  • Three tablespoon carob flour
  • Six teaspoons coconut sugar
  • Six bananas
  • Pistachios and sliced almonds for garnish (optional)

Instructions

  1. Let the rice soak the night before or for at least 4 hours. This step is not essential, but it helps us eliminate phytic acid (which can steal nutrients from our body), makes the rice more digestive and cooks faster.
  2. Pour the rice and water into a saucepan and cook over high heat until it comes to a boil; lower over medium-high heat and cook for about 10 minutes, stirring occasionally.
  3. Add the milk and cook for 20 more minutes. The more you stir, the creamier it will come out.
  4. Outside of the fire, add the butter and the carob. Stir until well blended.
  5. Serve in two bowls or bowls. Add a teaspoon of sugar and chopped banana to each bowl.
  6. To decorate, we add pistachios and sliced ​​almonds. We toast the almonds for a few minutes in a frying pan without oil. This step is optional.

Have you made this recipe?

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