Spiced Brown Rice Porridge with Orange

Place the brown rice, milk, sugar, cinnamon quill, vanilla, cardamom, star anise, orange zest, salt and 4 cups of water in a large pot and bring to boil.

Reduce the heat to a simmer, place the lid on top and and cook for 1 hour until brown rice is tender and of porridge consistency. Stir regularly so porridge doesn’t stick. I prefer my brown rice to still be slightly chewy but you can cook it for longer to soften it further if need be.

Remove cinnamon quill, cardamom pods and star anise and serve with milk, orange slices, prunes and roasted almonds.