Trenches

Chai Rice with Sweet Cinnamon Milk, Bananas and Dates

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Serves 2

INGREDIENTS

2/3 c (150 g) brown or wild rice

1 – 2 chai tea bags

1 banana, sliced

8 medjool dates, sliced

1 cup (250 ml) milk (whole or lowfat, or unsweetened plant-based milk)

1 tbsp (15 ml) honey

3 tsp (15 g) cinnamon

1 tsp (5 g) cardamom, or preferably 1 pod freshly ground

1 tsp (5 g) ground vanilla (or <1 tsp extract)

INSTRUCTIONS

  1. Brew 6 cups (1.5 L) chai tea.
  2. In a medium pot, add the rice and 4 cups (~ 1 L) of the chai tea. Bring to a boil and reduce to medium-low heat. Cook until the water has absorbed, ~45 minutes.
  3. Once absorbed, add the remaining 2 cups (500 ml) of chai tea, vanilla, cardamom, 1 tsp (5 g) cinnamon, a pinch of sea salt, and 4 chopped dates. Stir and let simmer on medium-low heat.  Check and stir occasionally until the liquid is mostly absorbed.  Once almost absorbed, add 1/2 c (~ 100 ml) milk and stir. You can add more water if needed. Cook until the rice is a soft and creamy porridge.
  4. Mix the honey, 1/2 c (~ 100 ml) milk and a generous 2 tsp (10 g) cinnamon. Set aside.
  5. When the rice has finished cooking, top with banana, dates and the sweet cinnamon milk.

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