Breakfast Rice Porridge
The other morning my 7yr old asked me if we could have rice porridge for breakfast. It’s her latest thing. It was a happy coincidence that I had leftover basmati rice in the fridge & it happened to be an unseasonably chilly morning!
Simply pop all the ingredients on the stove while you get the kids lunchboxes ready for school. Within 15 minutes you have a delicious, creamy & comforting porridge that will have the kids’ spoons licked and their tummies full to start the day!
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
3 cups of leftover brown or white rice
3 cups of milk, I choose raw milk, but almond, rice or coconut all work well
1 cup of water
1 dash of cinnamon
1 – 2 tablespoon’s of honey or ¼ cup of coconut sugar to taste
¼ tsp of vanilla extract or half a vanilla bean, split
¼ cup of raisins (optional)
Chopped or sliced fruit in season,
Toasted coconut flakes
Combine the rice, milk, cinnamon & vanilla in a saucepan and bring to a boil.
Then reduce heat to a low simmer for approx 15 mins.
Check consistency half way through and add more liquid if needed
Serve in bowls topped with seasonal sliced fruit, nuts and seeds, toasted coconut flakes or home-made granola. A dollop of yoghurt and an extra shake of cinnamon won’t go astray either.
ful life bites:
Although brown rice is more nutrient-dense, there isstill nutritional value in white rice. It contains protein, carbohydrates, iron, and some B vitamins.