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I love rice porridge as pointed out here, here and here. Therefore today I am sharing my Savory Autumn Rice Porridge recipe.
While this Savory Autumn Rice Porridge recipe focuses on both fresh and pantry ingredients, it is easily customizable for anyone’s taste. The star of the recipe as the chunks of Asian pears from Kiyokawa Family Orchards.
The fresh ingredients include ginger and green onions. The pantry ingredients avocado oil, dried mince garlic, peppercorns, canned chickpeas include unsweetened soy milk, garam masala, applesauce, kosher salt and good olive oil. And, of course, we use already-cooked rice for ease.
It’s pretty easy to put this Savory Autumn Rice Porridge together!
We soak the dried minced garlic in two teaspoons of water to rehydrate them for one minute.
We then bring a medium saucepan to medium heat and add some avocado oil to coat the bottom of the pan. Then we add the garlic, ginger, green onions (reserving some for garnish), and peppercorn and cook for 2-3 minutes.
We add the cooked white rice, 2 cups of the vegan milk and kosher salt in a saucepan and continue cooking for another 10 minutes. We will stir regularly to prevent burning. After 10 minutes, we will stir in the remaining cup of milk, applesauce, chickpeas, Asian pears and continue stirring for 2-3 minutes.
When done, we use a ladle to serve into bowls and drizzle good olive oil on top with a sprinkle of fresh cracked black peppercorn. Add extra sliced green onions for garnish.
Savory Autumn Rice Porridge
Super easy Savory Autumn Rice Porridge recipe made with both fresh and pantry ingredients.
Ingredients
- 2 teaspoons of dried minced garlic
- 2 inch chunk of fresh ginger, unpeeled and diced
- 3 green onions, thinly sliced – divided
- 2 cups cooked white rice
- 3 cups unsweetened vegan milk, divided
- ½ teaspoon kosher salt
- 1 ½ teaspoon garam masala power
- One can chickpeas, drained but not rinsed
- 1 large Asian pear, roughly chopped
- 90 grams of applesauce
- 1.5 tablespoons good olive oil
- Teaspoon peppercorn
- More salt to taste
Instructions
- Soak the dried minced garlic in two teaspoons of water to rehydrate them for one minute.
- Bring a medium saucepan to medium heat. When hot, add avocado oil to coat the bottom of the pan. When oil is hot, add the garlic, ginger, ¾ of the green onions (reserving the rest for garnish-optional), and peppercorn. Cook for 2-3 minutes.
- Add the cooked white rice, garam masala powder, 2 cups of the vegan milk, and kosher salt. Continue cooking for another 10 minutes. Stir regularly to prevent burning.
- After 10 minutes, stir in the remaining cup of milk, applesauce, chickpeas, Asian pears and continue stirring and cooking for 2-3 minutes until everything is combined and cooked together. Salt to taste.
- Turn off heat. Use a ladle to serve into bowls and drizzle good olive oil on top with a sprinkle of fresh cracked black peppercorn. Add extra sliced green onions for garnish.
Notes
- When reheating, add a little bit of water and be sure to salt to taste.
