Creamy Brown Rice Porridge
I love having brown rice porridge in the mornings during winter – it’s so warming a nourishing.
Creamy brown rice porridge
- 3 cups cooked short-grained brown rice*
- 3 cups milk cow's, almond, rice or soy
- 8 teaspoons honey
- ¾ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- stewed or canned fruit
- 10 prunes
- 5 tablespoons almonds chopped
- milk optional
Combine cooked brown rice, milk, honey, cinnamon and vanilla in a pot and bring to the boil.
Reduce heat and simmer uncovered for 20 minutes, stirring frequently, until rice is soft and creamy.
Serve warm with stewed or canned fruit, prunes, almonds and a splash of milk if desired.
*To cook brown rice, combine 1 cup short-grain brown rice and 1 ¾ cups water in a small pot. Add a pinch of salt and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat. Simmer on low heat for 20 minutes, then turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time.
Short-grain brown rice porridge makes a great gluten-free alternative to oat porridge. It has a delicious nutty, slightly sweet flavour. This recipe makes 5 servings so make up a pot and keep in the fridge and you’ll have breakfast covered for the next few mornings – just add a splash of milk to loosen the porridge when you re-heat it. It can made dairy free by using soy, almond or rice milk. I like to serve this with stewed or canned fruit such as plums or peaches, prunes and a sprinkling of chopped almonds.