Recipe – Black rice porridge with rhubarb
At The Joy Club, we’re big fans of eating well to stay well. That doesn’t mean restricting yourself to food that makes us feel miserable; we believe in finding the joy in preparing and eating delicious, nourishing meals. That’s why we’re so delighted to have partnered with Joy Phillips from Kitchen Joy. Kitchen Joy provides cookery courses that teach both the practical skills of cooking and emphasise the medicinal foundations behind eating, so you can discover food that promotes your health and wellbeing.
This week, Joy has very kindly shared one of her very own tasty breakfast recipes: black rice porridge with rhubarb. This porridge is the perfect warming breakfast for those drearier mornings. If you’re craving a healthy and filling start to your day, look no further – this porridge is irresistible with tangy rhubarb to serve.
This recipe is a rhubarb breakfast dish, as it’s in season and very versatile to use and easy to grow in your garden too, but you can use any fruit you wish. And did you know rhubarb is actually a vegetable and it is unusual because it’s very sour and slightly sweet? In fact, its dried roots have been utilised in traditional Chinese medicine for thousands of years. It is a very good source of vitamin K1, Vitamin C and fibre. The leaves are poisonous so make sure you discard these.
It is one of my favourite foods on the planet and that is why I called my doggy Rhubarb! M&S sell a rhubarb cordial which is great with sparkling water!
It’s great to mess around with different grains for both savoury and sweet dishes. I love using the black rice for brekky, it has a nutty texture. It is best if it is soaked overnight with coconut milk (from a tin). Quinoa is also a great grain for breakfast too, just cooked in water and topped with greek yoghurt and berries.
For the porridge:
- 1/2 cup black rice
- 1/2 cup whole-fat coconut milk
- 1/2 cup water
- 1/8 teaspoon salt
For the rhubarb topping:
- 2 cups rhubarb (chopped into approx 10cm batons)
- 1 teaspoon fresh minced ginger
- 1 stick cinnamon
- 2 whole star anise
- 2 to 3 tablespoons maple syrup
- 1/4 cup whole-fat coconut milk
- Put the black rice & salt into a saucepan and add the coconut milk. Ideally soak overnight but absolutely not necessary. Bring the rice to a boil, and reduce to a simmer, cover and let simmer for 30/35 minutes, until soft, it will be nutty like brown rice.. Remove from heat and let sit for 5 to 10 more minutes to thicken.
- In a separate pot, combine the ingredients for the rhubarb topping. Heat over medium low until rhubarb is cooked and has broken down. Taste and add extra sweetener or cinnamon as desired.
- Divide the black rice into two bowls and stir in the rhubarb mixture. (taking out cinnamon stick and star anise)
- Add pumpkin seeds, nuts and coconut flakes if you desire.
Founded by Joy Phillips, Kitchen Joy is a cookery school with a difference. This recipe is originally from Joy’s own blog, which features plenty more delicious recipes. Click here to read Joy’s blog.
You can also book a cooking class with Kitchen Joy either online or in-person at their beautiful kitchen in West London. These classes are open to individuals with all levels of knowledge, expertise and interests and members of The Joy Club can access an amazing discount on all courses. Click here to find out more.