Dairy free, Vegan
photos by Morgan Ione Yeager
"As the mornings are getting chillier my breakfast are getting warmer. And there is nothing better that a hot porridge to start your day. Not everyone has the time to make this bowl from scratch so a little trick i use is to make up a few days worth of brown rice and keep it in the fridge. Then each morning all you have to do is add the rest of the ingredients (minus the water) and heat up on the stove. Simple!"
INGREDIENTS: (serves 2)
1 cup brown rice + 1 - 1.5cups water cup water
1 tbsp orange zest + extra to garnish
juice from 1 orange
1 13.5 oz (400ml) can full cream coconut milk
1 - 2 + tbsp maple syrup (depends how sweet you like it) or 2 tsp+ coconut sugar
1 tsp vanilla extract
1 tsp + ground ginger
- Throw all of the ingredients except the orange zest into a saucepan and bring to a boil until most of the liquid has absorbed into the rice (about 15 minutes). Cover and let steam for another 10 minutes or until the rice is fully cooked and super fluffy.
- When ready, stir in the orange zest and serve immediately. You could add a pinch of cinnamon and more orange zest on top too!