Make-Ahead Cinnamon Peach White Rice Porridge
10min
35min
6
255
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Chef's Note
This porridge thickens up significantly as it cools in the fridge. When reheating in the morning, add 2 to 3 tablespoons of water or milk to loosen it up and restore its beautifully creamy texture before popping it in the microwave!
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Ingredients
1.5 cups uncooked long grain white rice
3 cups skim milk
3 medium raw fresh peaches
1.5 teaspoons ground cinnamon
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
Instructions
- 1
Wash, pit, and finely dice the 3 medium raw fresh peaches.
- 2
Rinse 1.5 cups of uncooked long grain white rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.
- 3
In a large saucepan, combine the rinsed uncooked white rice, 3 cups of skim milk, 3 cups of water, 1.5 teaspoons of ground cinnamon, and a pinch of salt.
- 4
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the rice does not stick to the bottom of the pan.
- 5
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes. Stir occasionally to maintain a creamy texture.
- 6
Stir in the diced fresh peaches, 3 tablespoons of pure maple syrup, and 1 teaspoon of vanilla extract.
- 7
Cover and continue to simmer on low heat for another 10 minutes, or until the rice is completely tender and the peaches are soft and sweet.
- 8
Remove from the heat and let the porridge cool slightly. Divide equally into 6 meal-prep containers, seal, and store in the refrigerator for up to 5 days. Reheat with a splash of water or milk when ready to eat.
Nutrition Information (per serving)
255
8g
56g
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