Basmati Rice, Cardamom, and Pistachio Porridge with Grapefruit
- 1 cup brown basmati rice
- 2 cups water
- ¼ teaspoon salt
- 2 cinnamon sticks
- 1 pod star anise
- 4 cups cooked brown basmati rice (as per the instructions above)
- 1½ cups almond milk or non-dairy milk of choice
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla powder or extract
- 2 tablespoons maple syrup
- ¼ cup chopped, shelled pistachio nuts
- 1 grapefruit, sliced or sectioned
Rinse the rice well and place it in a large bowl. Submerge it in enough water to cover it by 3-4 inches, and soak it overnight. Before cooking, rinse it again and allow it to drain. Heat a medium-sized pot or Dutch oven over a medium-low flame. Add the drained rice and toast it, stirring constantly, until the rice is dry and smells slightly nutty. Add the two cups of water, salt, cinnamon, and star anise to the pot. Bring to a boil and reduce to a simmer. Cover the pot and simmer for 30 minutes, or until all of the water is absorbed. Fluff the rice gently with a fork, cover it, and allow it to rest for 10 minutes. You can refrigerate the rice overnight if you'd like to prepare it in advance, or you can proceed to the next step. To prepare the porridge, add the almond milk, cardamom, vanilla, and maple syrup to the pot. Bring the mixture to a simmer once again and allow it to cook for 10 minutes, or until it's thick and creamy and most of the milk has been absorbed. To serve, divide the porridge into four bowls. Top each with a tablespoon of pistachio nuts and some grapefruit slices or sections.
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