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Ginger Tea-Infused Brown Rice Porridge

Prep 10 min
Total 30 min
Ingredients 7
Servings 3

Having porridge for breakfast is like getting your body's engine ready for the day. I love making all kinds of morning porridges every day. I use different cereals, such as oatmeal, rice or buckwheat, and usually mix them with some powerful seeds such as quinoa, amaranth or kañiwa. I usually add chopped fruits or berries, nuts, oily seeds such as flax, sesame, or chia, and honey. Oh, and let's not forget the wonderful cacao powder, which makes it all taste like a chocolate dessert! I also have one extra ingredient that I always include in my porridges: ginger, which will do wonders with your digestive system. For the cold months, ginger is also extremely efficient at warming your body from the inside out. Eat it and you'll be walking around with an inner heater all day long! To make any porridge, you can use the leftovers from the previous day's lunch or dinner. This recipe, for example, is a great way to use any leftover brown rice you may have sitting in the fridge, and to start the day right while you're at it! MORE + LESS -

Ingredients

cups water

2-inch piece ginger root, finely chopped

teaspoons honey

cups cooked brown rice (unsalted)

teaspoons grated orange peel

orange, peeled and cut in small pieces

1/4

cup pumpkin seeds

Directions

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1

Bring the water and ginger to a boil for 1 minute.
2

Turn the heat off, add the honey, and stir until it dissolves. Cover, and let it infuse for 15 minutes. Strain.
3

Add the rice and orange peel to the pan, and bring to a boil again. Cook at medium-high heat until the water has almost completely evaporated (about 10 minutes). Turn the heat off, and transfer to a bowl.
4

Stir in the orange pieces and pumpkin seeds.
5

Serve and enjoy!

Expert Tips

You can serve this porridge as it is, or add some almond milk to it. You can also add some more honey or maple syrup if you want it sweeter, or add other fruits.
This porridge can be turned into a smoothie by preparing the ginger tea, and then blending the other ingredients with it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Having porridge for breakfast is like getting your body's engine ready for the day. I love making all kinds of morning porridges every day. I use different cereals, such as oatmeal, rice or buckwheat, and usually mix them with some powerful seeds such as quinoa, amaranth or kañiwa. I usually add chopped fruits or berries, nuts, oily seeds such as flax, sesame, or chia, and honey. Oh, and let's not forget the wonderful cacao powder, which makes it all taste like a chocolate dessert! I also have one extra ingredient that I always include in my porridges: ginger, which will do wonders with your digestive system. For the cold months, ginger is also extremely efficient at warming your body from the inside out. Eat it and you'll be walking around with an inner heater all day long! To make any porridge, you can use the leftovers from the previous day's lunch or dinner. This recipe, for example, is a great way to use any leftover brown rice you may have sitting in the fridge, and to start the day right while you're at it!