Are you looking for a healthier porridge recipe? How about this creamy whole grain Brown Rice porridge?
The whole grain Brown Rice still has its bran and gem (which contains most Vitamins and minerals) in comparison to White Rice.
Brown rice controls your blood sugar levels as it has a low glycemic index and it does reduce your risk of developing type 2 diabetes.
The high dietary fibre of Brown Rice helps keep you fuller for longer; an essential ingredient if you’re embarking on a weight loss journey .
The high levels of magnesium and fibre also reduces your risk of any heart diseases.
The presence of phenols and flavonoids in Brown Rice means it contains antioxidant properties for a general great wellbeing.
To make this porridge you’ll need the following;
100g of soaked Brown Rice in 400ml of water for at least an hour
3 tablespoonful of Brown Sugar
Salt to taste
100ml of Evaporated Milk
You can make your own Evaporated Milk using Whole/Full fat Organic Milk as shown below;
You can serve this porridge with any fruit of your choosing like Black Berries, Strawberries, Apricot, Orange segments etc or enjoy it on its own.
For a lactose free creamy version, how about trying any of these Plant Based Milk recipes below;
In a blender add the soaked Brown Rice and pulse it till you have a cracked Rice consistency
In a saucepan transfer the blended Rice and Salt and cook on a medium heat for 20 minutes. Ensure you stir the mixture at least every 5 minutes.
In terms of consistency you can add a little more water at a time to achieve your respective consistency.
You can also make this recipe using Wheat
15 minutes into your cooking time add the Sugar and cook for a further 5 minutes.
The Brown Rice will still have a little bite in its texture. If you prefer a mushy version then cook for a further 5 minutes.
Once cooked to your own personal preference add your preferred Milk and optional fruit and Enjoy!
If you do try the recipe please leave a feedback with your experience.
All photos, recipes and videos are by the owner of this blog.
RECIPE TO TRY
Have you tried baking your own Ghanaian Tea Bread which has a fluffy and slightly salty taste?
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Recently I challenged myself to a taste test of recreating a West African Red Curry inspired by the classic Thai Red Curry.
Why would I even think of such a thing? Honestly I’ve always wondered why the Ghanaian Groundnut soup isn’t as popular as the Thai Red Curry as they both share a similar flavour profile.
The main difference between the creamy Ghanaian Groundnut soup and the Thai Red Curry in terms of flavour is the absence of Coconut milk, which gives the Thai Red Curry somewhat a sweeter taste.
On the day in question (where I experimented by substituting West African spices for the Thai spices), I omitted the Coconut Milk as I had none at home. Instead I added a tablespoon of the Caramelised flavour of the Ghanaian Honey which did lend its sweetness to the dish.
To make this recipe you’ll require the following INGREDIENTS;
1.2kg of whole Organic Chicken
2 tablespoonful of Ghanaian Groundnut Purée or smooth roasted Peanut Butter
1 tablespoonful of Sukoni / Nkitinkiti (Aniseed)
1 teaspoonful of grated DawaDawa (fermented Locust Beans)
6 Cubeb spice or 3 Calabash Nutmeg, 2 Grains of Selim pods and a teaspoon of Black Peppercorns
3 cloves of Garlic
3 large Banana Shallots or any Onion of your choosing
3 Bay leaves
1 tablespoonful of Shrimp or Crayfish powder
2 tablespoonful of Peanut Oil
30g of Ginger
1 teaspoonful of Cumin seeds
Juice of 1 Lemon
1 tablespoonful of Tomato Paste/Purée
2 Habanero Chillies and 5 Pettie Belle Chilies (KpakpoShito)
250ml of Coconut milk or 1 tablespoonful of the organic Ghanaian Honey
1 litre of Water / Chicken stock (increase the liquid by 250ml if you’re omitting Coconut milk)