Savoury Rice Porridge
This savoury rice porridge inspired by East Asian cuisine boasts zingy flairs of flavour, from ginger to coriander to a dash of tamari sauce.
Created by Luke for World Porridge Day in support of Mary's Meals
- Medium
- 1
Method
Ingredients
Ingredients
- 50g Tilda Brown Rice or Tilda Easy Cook Brown and White Rice
- 125ml water
- 1tsp vegetarian stock powder
- 1tsp garlic paste
- 2 spring onions (sliced)
- 2-inch piece of fresh ginger (shaved)
- Vegetable oil
- 50g tofu (cubed)
- 15g sesame seeds
- Pinch of chilli flakes
- Pinch of coriander (chopped)
- 1tbsp tamari sauce
Method
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Heat the water until at a rolling boil.
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Add Tilda Brown rice or Tilda Easy Cook Brown and White rice, vegetarian stock powder, garlic paste, one spring onion and shaved ginger.
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Allow to cook for 25 minutes to allow the rice to take on all the flavour.
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Once the rice has cooked put to one side to settle and cover with a tea towel to retain the moisture.
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Take a frying pan and heat a splash of oil. Add the tofu, sesame seeds, remaining spring onion, chilli and coriander and fry until the tofu is brown and crispy on the outside. Set aside.
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Stir the tamari sauce through the rice now that it has slightly cooled, until it is evenly spread through the porridge.
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Add the tofu, sesame seeds and spring onion from the frying pan and lightly work through the porridge to add some texture.
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Serve.
