Rice Porridge with Wild Rice and Apple Raisin Topping

Ingredients

• 250 g ORYZA (wild rice)
• 400 ml milk (3.5% fat)
• 1 apple
• 100 g walnut kernels
• 1 tbsp Coconut oil
• 1 tsp cinnamon
• 1 pinch nutmeg
• 0.5 tsp ground ginger
• 1 pinch allspice
• 100 g raisins
• 1 tbsp date syrup

Instructions

1. 1.

   Bring 1 l water to a boil. Add ORYZA wild rice and stir once.

2. 2.

   Cook the rice on low heat in a covered pot for about 45 minutes, until roughly half of the grains have burst open. Drain any excess water at the end and let the rice drain well. Return the rice to the pot and pour over the milk. Bring to a simmer over medium heat for about 10 minutes, stirring occasionally, until a creamy consistency forms.

3. 3.

   Meanwhile wash, peel, and dice the apple. Roughly chop the walnuts. Warm coconut oil in a pan over low heat and add ½ tsp cinnamon plus the remaining spices. Fry for about 2 minutes so the flavors can develop.

4. 4.

   Add the walnuts, raisins, and apple cubes to the pan and fry for about 5 minutes on low heat. Add the date syrup. Divide the rice porridge into bowls, sprinkle with the remaining cinnamon, and serve with the topping.