Fenugreek Porridge

To make fenugreek porridge, start by soaking 0.25 cup of fenugreek seeds for 6 hours. After soaking, wash 1 cup of raw rice. Cook the rice with the soaked fenugreek seeds and 0.5 tbsp of ghee, adding enough water. Once the rice is cooked, stir in salt and 1 cup of thick coconut milk, adjusting the consistency to your liking. Cook for an additional minute, then turn off the flame and mix in 1.5 tbsp of ghee before serving.

Fenugreek porridge can be made vegan by substituting ghee with a plant-based oil like coconut oil or olive oil. Additionally, you can replace thick coconut milk with almond milk or any other non-dairy milk to maintain the creamy texture while keeping it vegan-friendly.

If you don't have coconut milk, you can use almond milk, soy milk, or oat milk as a substitute in fenugreek porridge. Keep in mind that these alternatives may slightly alter the flavor and creaminess of the dish, so choose one that complements your taste preferences.

To store leftover fenugreek porridge, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water or additional coconut milk to restore its creamy consistency.

Fenugreek porridge pairs well with a variety of toppings and sides. You can enjoy it with fresh fruits like bananas or berries, a sprinkle of nuts for added crunch, or a drizzle of honey or maple syrup for sweetness. Additionally, serving it alongside savory dishes like sautéed vegetables or a light salad can create a balanced meal.