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Vanilla chai breakfast rice porridge

Serves 4-6
Rice type: medium grain brown rice

You can also serve this with your favourite toppings such as fresh or dried fruit, coconut, chocolate chips, nuts, or seeds.

Ingredients

630 grams cooked Quick Cook Medium Grain Brown Calrose Rice
1 ½ cups unsweetened almond milk
3 tablespoons Madhava coconut sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon cardamom
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
¼ teaspoon salt
2 teaspoons vanilla extract
Sliced banana and pecans, for serving (optional)

Notes:
• Almond milk may be substituted with your favorite dairy-free milk.
• Double or triple the chai spice to have on hand and store in an airtight container in the pantry for up to 3 months.
• This recipe is easily doubled. Leftovers may be stored in the refrigerator for 3-5 days. Add a bit more milk when reheating the porridge to loosen it up a bit.

Step 1

Place the brown rice in a medium saucepan along with the almond milk, coconut sugar, spices and salt and stir well to combine. Bring to a boil over medium heat, then turn the heat down to medium low and simmer for 2-3 minutes or until warm and the rice has softened to the desired consistency. Remove from heat and stir in the vanilla.

Step 2

Serve warm with additional almond milk, sliced bananas and pecans if desired. Enjoy!

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