Meal Prep · Indian
Rice Porridge
A comforting and nutritious Indian staple, perfect for a wholesome breakfast or light meal.
Ingredients
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Step-by-step- Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain.
- In a heavy-bottomed pot or pressure cooker, heat the ghee over medium heat. Add the chopped nuts and sauté until lightly golden. Remove the nuts and set aside.
- In the same pot, add the drained rice and sauté for 1-2 minutes until slightly translucent.
- Pour in the milk, add the pinch of salt, and bring to a gentle boil, stirring occasionally to prevent sticking.
- Reduce the heat to low, cover partially, and simmer for 20-25 minutes, stirring every few minutes, until the rice is tender and the porridge has thickened to your desired consistency. If using a pressure cooker, cook for 2 whistles on medium heat, then let pressure release naturally.
- Stir in the sugar, cardamom powder, and saffron (if using). Cook for another 2-3 minutes until the sugar dissolves.
- Garnish with the sautéed nuts before serving hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 55 g |
| Fat | 12 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled porridge in an airtight container. It will thicken upon chilling.
Freezer Up to 1 month
Freeze in individual portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, adding a splash of milk or water to reach desired consistency. Microwave in short bursts, stirring occasionally.
Chef’s Corner
- For a richer flavor, use full-fat milk. You can also add condensed milk for extra sweetness and creaminess.
- Adjust the consistency by adding more milk if you prefer a thinner porridge, or simmering longer for a thicker one.
- Experiment with different toppings like fresh fruit, dried fruits, rose petals, or a drizzle of honey.
