Rice Porridge with Toasted Black Sesame Seeds and Coconut Milk (Vegan, Sugar-Free)

Typically when I cook rice (the RIGHT way, mind you!) I always make a double batch. One of the main reasons for this is this recipe I am about to share with you. I like it for breakfast, for dessert, for a snack. It's good any time, really. Sometimes I eat it twice in one day. 

The following recipe (as all recipes should be) is merely a suggestion for proportions. You really can't go wrong. If you are craving coconut milk, by all means go crazy. If you want more rice, that's fine, too. Sometimes this concoction just becomes an excuse to eat toasted black sesame seeds, and the porridge becomes simply a serving device. Like I said, you can't go wrong. It's all good.

Rice Porridge with Toasted Sesame Seeds and Coconut Milk

You Will Need:

1 cup cooked brown rice (cooked the RIGHT way)
1/2 cup (or more_ coconut milk (or other milk of choice)
2 tbs (or more) black sesame seeds
Sweetener of choice

Place cooked rice in a small pan. Pour in milk. Heat over low/medium heat until warm. In a small cast iron pan, directly place sesame seeds. Stirring occasionally, heat over medium heat until seeds begin to make a cracking sound and smell toasty. Place seeds over rice. Sprinkle with raisins. Pour on extra milk if desired. Sweeten to taste. Enjoy!

Spain in Iowa's Traditional Menu Plan on A Budget

1 comment:

  1. this looks so good. i'm going to make it tomorrow! i'm exploring different grains for breakfasts, so this is a great suggestion. quinoa with raisins, honey, and milk was also really yummy.


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