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April 27, 2011

Mamma's Rice Porridge

This has been a family favorite since I was a little girl. We always have this every winter holiday and then throughout the year when we want a warm, sweet, comforting dish. I like to use the combination of light coconut and almond milk in place of regular milk, but you can use any kind of milk you desire.

Mamma's Rice Porridge
1 cup of rice
1.5 cup of water
1 cup light coconut milk
1 cup almond milk
1 TBSP vegan butter
1/4 cup agave or honey
1/2 tsp cinnamon
1/2 tsp nutmeg
dash of cloves, allspice,and salt
** We topped with raw cashews and honey

1. Put rice and water in saucepan and bring to boil for 8 minutes.
2. Reduce heat to medium and add coconut milk, sir occasionally for about 10 minutes.
3. Add almond milk, vegan butter and agave and continue to stir occasionally, for another 10 minutes.
4. Put heat to low and cover. Stir every 10 minutes for another 30 minutes or so. Rice will get puffy as it soaks up the milk, which will create a creamy porridge. You can add more milk to reach the desired consistency. (I tend to like my porridge thicker.)
Serve with almond milk, raw cashews and honey/agave.

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