- In a medium sauce pan, bring the water to a boil and spoon in the cooked rice.
- Once cooked, add the milk, spices, ginger and salt (adding them to a coffee filter bag is a good way to extract them easily once they have done their job).
- Bring the mixture to a simmer, and then turn the heat down to low and cover.
- Simmer for 35 mins, checking and stirring every 10 minutes to make sure the milk doesn’t dry out and the rice doesn’t burn or stick to the sides. If at any point the milk is almost boiled away, stir in an extra half cup of hot water and cover.
- Once the rice is disintegrated and the porridge looks thick and oatmeal like, it is done. Remove the whole spices and ginger
- Serve in bowls topped with honey and a little more milk or cream and any additional toppings you fancy, such as unsalted pistachios, pine nuts or roasted unsalted cashews, diced dates, raisins and currants make a nice addition as a topping.
Recipe created by Yes Chef, Tess Ward for Lactofree.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This also makes a great baked rice pudding. Simply replace 150ml milk with Lactofree double cream and sweeten with extra honey
1 cup basmati rice, cook in water a big pinch of salt (optional) 750ml full fat Lactofree milk 6 tablespoons honey In a teabag: 10 bashed cardamom pods, 1 cinnamon stick, 1 tsp ground turmeric and 1 large knob fresh ginger
Time: 5 minutes Serves: 6 Nutrition: n/a