This cosy brown rice porridge cooked with spices and orange zest is perfect for cold winter mornings.
1 cup short grain brown rice
3 cups milk
¼ cup brown sugar
1 cinnamon quill (or ½ teaspoon of ground cinnamon)
½ teaspoon vanilla extract
2 cardamom pods
1 star anise
zest of 1 orange
pinch of salt
fresh sliced orange
roasted almonds, chopped
Place the brown rice, milk, sugar, cinnamon quill, vanilla, cardamom, star anise, orange zest, salt and 4 cups of water in a large pot and bring to boil.
Reduce the heat to a simmer, place the lid on top and and cook for 1 hour until brown rice is tender and of porridge consistency. Stir regularly so porridge doesn’t stick. I prefer my brown rice to still be slightly chewy but you can cook it for longer to soften it further if need be.
Remove cinnamon quill, cardamom pods and star anise and serve with milk, orange slices, prunes and roasted almonds.