Nordic Rice Porridge with Spiced Orange and Vanilla Sauce

Jörg Mayer & Nadine Horn

Authors of Vegan BBQ

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INGREDIENTS

Rice Porridge

125 g short grain rice

500 ml almond milk

½ vanilla pod

Pinch of salt

Sauce

2 oranges

½ tsp ground cinnamon

¼ tsp ground cardamom

¼ tsp ground ginger powder

½ tbsp cornstarch

1 tsp maple syrup

METHOD

Bring rice and almond milk to a boil. Cover and let simmer for 25 minutes on low heat. Juice 1 orange, peel and fillet the other. Make a slurry with the starch and 2 tbsp orange juice. Set aside. Bring the orange juice to a boil, stir in the spices and the starch slurry and add the orange fillets. Let simmer for 3 minutes on low heat, stirring occasionally. Serve the hot rice porridge with the spiced sauce and the orange fillets and drizzle with maple syrup.

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