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Tuesday, 17 March 2015

Rice porridge

Baby's bowl (12 months old).  She enjoyed it as much as I did.

Well, the weather is shifting and it is feeling colder, especially in the mornings and evenings. This recipe is one that is perfect for adding a comforting start to your morning and is a great alternative to porridge made with oats.  I used left over brown rice from last night's dinner. This is a simplified version of a Jude Blereau recipe and is very easy to put together.

85g cooked brown rice
40g ground almonds
185g milk (I used blue top- but I have also made this with rice milk and almond milk in the past)
1/2 teaspoon ground cinnamon

To serve:
Dessicated coconut
Maple syrup or honey

Place all of the ingredients in a small pot on the stove on a low heat.  Allow it to slowly thicken, stirring often until it reaches a thick, creamy consistency, This will take about 10 minutes.  Remove from the heat and serve with your choice of toppings.

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