Spice Rice and Amaranth

amaranth bowl

This warming dish is perfect for postpartum recovery or a family favorite for breakfast.

  • 1 cup amaranth, soaked overnight
  • 1 cup brown jasmine basmati rice
  • 4 tbsp chia seeds
  • 2 cups coconut milk
  • 2 cups water
  • 2 star anise
  • 4 cardamom pods
  •  Pinch of sea salt
  •  Pinch of nutmeg
  • 1/2 teaspoon ginger powder
  • 1 tsp. cinnamon
  • 1 Tbsp. coconut oil
  • 1 vanilla pod scrape


Drain and rinse the amaranth seeds. Combine all ingredients in a rice cooker or medium sauce pan. Bring to the boil, then turn the heat to low and allow to simmer gently for 20 to 25 minutes, stirring regularly.

Add some water if it’s looking a little dry. Fluff with a fork when cooked.

Top with figs, dates, shredded coconut, berries, raisins…whatever tickles your fancy. Pour a little milk of choice on top, I like almond milk.



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