I made rice porridge for breakfast on a rare chilly (well, 22 degree) day earlier this week. It makes a nice alternative to oat porridge and it’s also gluten-free if you’re into that. I imagine I’ll be loving lots of this when I’m back in Europe next month – not sure I’ll be loving the cold though!
Rice Porridge Recipe
- 1/2 cup rice flakes
- 1 cup water
- 1/4 cup soya milk
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
- First step is optional: soak the rice flakes, cinnamon & chia seeds in the water overnight – I just put them in the pot I was going to use to cook them and left it on the stove. It allows the cinnamon to be absorbed and the porridge turned out very creamy!
- Add the soya milk and cook the rice flakes on a medium heat (don’t let it boil) for 5 minutes or until it’s reached your desired consistency.
- Scoop it into a bowl and top it with anything you like really – I added another splash of soy milk, berry compote, chopped macadamia nuts and vegan nutella.
Tip: for the berry compote, I accidentally left frozen raspberries in the fridge and they defrosted into a really lovely juicy texture – I put them into a jam jar to eat like a compote! You could add a sweetener or keep it simple. 🙂