Asian Pear and Cinnamon Apple Rice Porridge
Easy vegan Asian Pear and Cinnamon Apple Rice Porridge recipe. Recipe adapted from Jennifer Korpak Bechtel’s recipe on allrecipes.com.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 6 servings 1x
Ingredients
Scale
- 3 cups cooked white rice – I prefer Jasmine of course
- 4 cups unsweetened soy milk, divided
- Cinnamon stick
- ½ teaspoon kosher salt
- 1 ⅓ cups chopped apple
- 6 tablespoons aquafaba
- ⅔ cup organic cane sugar
- 1.5 tablespoons olive oil
- 1 teaspoons vanilla extract
- Optional: cinnamon or Saigon cinnamon powder to sprinkle on top
Instructions
- Whisk the aquafaba until all foamy and looking like a winter wonderland.
- Combine the cooked white rice, 3 cups milk, and kosher salt in a saucepan over medium heat. Cook for 15 minutes – until thick and creamy. Regularly stir to prevent burning.
- Stir in the remaining cup of soy milk, foamy aquafaba (quickly whisk if it started to separate), apples and Asian pears and organic cane sugar and continue stirring for 2-3 minutes.
- Turn off heat and add the olive oil and vanilla extract into the rice porridge. Stir until thoroughly mixed for 10-15 seconds.
Notes
- The apples and pears will turn brown due to oxidation when refrigerated overnight. But they are still good! So enjoy them and don’t throw them out. They will keep good in the fridge for 3-4 days.