RICE PORRIDGE

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

for 1:

Ingredients:

  • 1/2 cup rice flakes
  • 1 cup water
  • 1/4 cup soya milk
  • 1 tbsp chia seeds
  • 1/2 tsp cinnamon

Method:

  1. 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!
  2. 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.
  3. 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. ?