Orange & Almond Brown Rice Bowl

Brrr it was so cold this morning that another big warming bowl was required.  I had more brown rice to use up from last night so I’m  back to the brown rice porridge.  This has a lovely zesty fresh taste and is a lovely warming filling brekkie. I love the flavours of orange and almond together.

Orange & Almond Brown Rice Bowl (serves one)

Brown rice orange1

  • 120g of cooked brown rice (from the night before is good)
  • 100g water
  • 100ml orange juice
  • 50-100ml Almond milk
  • Zest of one orange
  • 25g sultanas or raisons
  • 1 tsp ground almonds
  • Cinnamon – liberal amount
  • Ginger – liberal amount
  • 5-6 roughly chopped almonds
  • Flaked almonds – for topping

Put the rice, orange juice and water into a saucepan and boil gently for around 4-5 minutes until the liquid is absorbed – keep an eye on it and keep stirring it, don’t let it dry out.

Then start by adding 50ml of almond milk and the orange zest, chopped almonds, ground almonds, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels – add more of the almond milk as you stir – don’t let it get dry.

This is lovely with some flaked almonds on top – and I do sometimes add some brown sugar too.

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Brown Rice Apple Porridge

I first tasted brown rice porridge at a yoga retreat a couple of years ago. The rice from the previous evenings meal was re-cooked for breakfast with delicious results. Whenever I cook brown rice for dinner, I always make extra so that I can have this breakfast a couple of times over the following days.  It does take a bit of stirring and infusing of flavours and liquid so it’s an ideal weekend filling breakfast when there is more time to enjoy the wait.

Brown rice apple porridge (serves one)

Created with Nokia Smart Cam
Created with Nokia Smart Cam
  • 120g of cooked brown rice
  • 100ml water
  • 100ml Almond milk (or other milk) – plus a bit extra if the rice gets too dry
  • 1 apple – grated
  • 25g sultanas or raisons
  • Cardamom – I crushed around 5 pods
  • Cinnamon – liberal amount – this dish can take a lot of spices
  • Cloves – small sprinkle as it’s quite a strong flavour and easy to overpower the other spices
  • Demerara or other brown sugar to serve

Put the rice and water into a saucepan and boil for around 4-5 minutes until the water is absorbed – keep an eye on it and keep stirring it.

Then add the almond milk, grated apple, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels. You want the apple to be really squishy and almost dissolving into the rice so don’t simmer for less time, if it’s getting dry add a bit more milk.

This is lovely with the added crunch of some demerara sugar to serve.

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I managed to do a spinning class and dog walk before enjoying some time in the kitchen to cook and eat this dish, which I really felt I had earned – a lovely feeling.  I did have a banana before heading out to spin – I needed something to keep me going.