Indian Spiced Brown Rice Porridge

Serves 2 - 3

Dairy-free, gluten-free, vegan

This porridge embraces warming Indian spices and makes use of leftover brown rice – I love the firm bite of this whole grain. You could use white rice instead if that’s what you have handy. Also millet or quinoa.

I prefer just a light sweetness, so you may want to add extra sugar if you have a sweet tooth.

Ingredients

• 1 cup cooked brown rice
• 1 ½ cups (375ml) coconut milk (or coconut cream for extra richness)
• ½ teaspoon vanilla paste / 1 teaspoon good quality vanilla essence
• ½ teaspoon ground cardamom
• 1/8 teaspoon cinnamon
• pinch of nutmeg
• 1 pinch saffron threads – lightly crushed
• 1 rounded tablespoon coconut sugar or light muscovado sugar
• small grind of cracked black pepper

Method

Combine all the ingredients in a medium saucepan. Simmer for 20 - 25 minutes until thick and creamy.

Garnish with fresh fruit, chopped nuts and a drizzle of coconut cream or yoghurt.