From the kitchen
Turmeric Morning Rice Porridge
Jasmine rice simmered in coconut milk, ginger, and turmeric, topped with raw honey for a warming, golden morning porridge.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1/2 cup Jasmine Rice
- 1 can (13.5 oz) Coconut Milk
- 1 1/2 cups Water
- 1 tsp Ground Turmeric
- 1 tsp Fresh Ginger, grated
- Pinch of Black Pepper
- Raw Honey, to finish
Method
- Combine the rice, coconut milk, water, turmeric, ginger, and black pepper in a saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook 25 to 30 minutes, stirring more frequently toward the end, until thick and creamy.
- Adjust consistency with a splash of water if it becomes too thick.
- Divide into bowls and finish with a drizzle of raw honey.
Kitchen note
The black pepper is doing real work here, not just flavor — it significantly boosts turmeric's absorption, and coconut milk's fat further helps the body take up the curcumin.
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