Prep: 5 mins

Cook: 20 mins

Yields: 2 servings

This creamy rice porridge is perfect for cold wintery mornings when you want to be warmed from the inside out. It's gluten and dairy free so a perfect breakfast for people with more restricted dietary requirements.

Porridge Recipe 786x1048
Imperial
Metric

Ingredients

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    1/2 cup rice (basmati or jasmine)

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    2 cups unsweetened almond milk

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    1/2 tsp cinnamon

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    1 banana

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    2 tbs maple syrup or honey

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    Pinch of salt

Method

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    Place your uncooked basmati rice in a high-powered blender and blitz for a few seconds to chop the grains.

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    Place the rice in a saucepan and cover with 1 ¼ cups almond milk. Stir in the salt and vanilla. Bring to the boil then reduce to a low simmer. Cover and cook for 15 minutes.

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    Remove the lid and stir the rice. Pour in the remaining almond milk to warm. Let stand for 5 minutes.

To Serve

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    Divide the porridge between two bowls and top with slices of banana. Drizzle with maple syrup or honey and serve.

Note

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    If you can't tolerate honey or maple syrup, feel free to sweeten with natural stevia or omit completely.

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    If you can't tolerate banana, you could top your porridge with fruit you can tolerate. A dollop of coconut yoghurt is also delicious.

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