By Teresa Cutter. This is a wonderful nourishing breakfast to help promote energy and vitality. I love porridge – it brings comfort and satisfaction to every mouthful and will keep you warm and cosy through these cold winter months. I love to add warming aromatics such as cinnamon and ginger that makes my porridge absolutely irresistible. Be generous with your milk as this will make your porridge creamy and delicious.
What’s great about it:
Brown rice is a good source of B vitamins which are needed for energy metabolism and for supporting the nervous system. Adding flaxseed will give your porridge a boost of the omega 3s. A touch of cinnamon will help to reduce blood sugar and ginger will warm the body and support digestion. I also love to mix through Healthy Chef Protein just before serving to help boost recovery and my immune system.
1 cup cooked short-grain brown rice (see notes)
1 cup milk (your choice)
1/2 cup water
1 cinnamon stick or a generous pinch of ground cinnamon
a thin slice of fresh ginger or a pinch of powdered ginger
½ teaspoon vanilla bean paste
1 teaspoon ground flaxseed
a little honey to serve
COMBINE brown rice, milk, water, cinnamon, ginger and vanilla in a pot.
HEAT gently and simmer for 10 minutes.
ADD a little extra milk if necessary. (Your porridge should be silky and creamy.)
SERVE topped with flaxseed, honey and extra hot milk.
Notes and Inspiration
Add 1 tablespoon Healthy Chef Protein - Just combine first with 1/2 cup water or milk and mix through at the end of cooking.
Add 1 star anise or a few cloves.
Serve with hot milk on the side.
Serve with poached pear or Persian figs or ripe sliced banana.
Cooked quinoa or buckwheat can be used in place of the brown rice.