Fancy Yule porridge
Vegan Rice Porridge, heavy with cardamom and cinnamon.
Ingredients
- 2/3 cup medium grain white rice
- 4 cups plain, unsweetened almond milk
- 1/3 cup sugar
- 1 tsp vanilla extract
- 4 green cardamom pods
- 1 cinnamon (cassia) stick
Directions
Do not use the rice cooker cup. Measure rice in a standard measuring cup.
I used Koda Farms Kokuho Rose rice. This is a very nice medium grain rice. You could use short or long grain rice, just do not use instant/minute rice!
Prep cardamom pods by smashing pods and extracting the tasty, non-fibrous seeds inside. You can usually squeeze the pods in your fingers to accomplish this or use a cutting board and a rolling pin to smash the pods. Snap the cinnamon stick in half.
Place rice, milk, cardamom and cinnamon stick in the rice cooker. Set the cooker for the Porridge Cycle.
After the porridge cycle is completed, add sugar and vanilla and set for a second porridge cycle. Stir every 15-20 minutes during this cycle until the desired thickness is reached. You can also put the rice cooker on keep warm and accomplish the same thing. If it gets too thick, simply add more milk. This mixture will thicken as it cools.
Serve warm (top with an almond, or a pat of butter or margarine). Cool and refrigerate covered for up to 4 days.
Make sure to save a bowl for the Tomte.
