Thursday, February 3, 2011

slow cooked chai porridge


This was my first use of my crock pot and it was UHMAZING!! I used brown rice instead of oats and I woke up to the fattest, plumpest rice pudding I've ever eaten. I had mine on for 9 hours (whoops overslept) so there was almost no liquid left. I am upping the liquid and reducing the cooking time. Nom. Inspired from this recipe.

1 cup brown rice
5 cups milk of your choice
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract (I used rose water)
sweetener to taste
1/2 teaspoon grated fresh ginger


1. Cook in your slow cooker for 7-8 hours on low. Voila.


  1. ZOMG! Just this morning I made quinoa porridge with coconut milk, cinnamon, cardamom, ginger, and vanilla. I think I must've been channelling you! :D

  2. I think the rosewater is a wonderful addition. Using brown rice is a great substitute too. I'm happy I inspired you!

  3. omg... looks amazing, can't wait to try it!


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