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Chai-Spiced Rice Porridge


Chai-Spiced Rice Porridge

Makes 4 servings


½ cup arborio rice, rinsed and drained

3 cups water

1/8 teaspoon sea salt

2 tablespoons ghee

1 tablespoon maple syrup

1 teaspoon ground cinnamon

¼ teaspoon ground cardamon

¼ teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 cup milk of choice (see notes for fresh cashew milk)


1. Place rice in a medium saucepan along with water and salt. Bring to a boil, reduce to a simmer and cover partially with a lid. Stir occasionally, for about 30 minutes, until porridge has thickened and rice is very soft. Add additional water while cooking if needed.

2. Add the ghee, maple syrup, and spices. Stir in milk and cook a few more minutes to thicken. Additional milk may be needed if porridge is too thick.


Notes: To make a homemade cashew milk (for a richer and creamer porridge) place ½ cup cashews in bowl and cover with boiling water. Let sit for 10 minutes, strain, and place a high-speed blender along with 1 cup water and a pinch of salt. Blend until smooth.

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