Brown Rice Porridge
Brown Rice Porridge // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).
Although winter is over for us here in Australia, my desire for porridge continues. Since discovering I was coeliac, I have been on the hunt for the perfect porridge replacement. Nothing quite compared to the classic oat porridge, until I discovered this delicious brown rice porridge. Not only does it use up leftover brown rice, it's simple, quick and can be easily transformed by just changing up the toppings.
Brown Rice Porridge
Serves 1
Prep time: 5 minutes
Cooking time: 15 minutes
INGREDIENTS
1 cup cooked brown rice
1 1/2 cups almond or coconut milk
1 cinnamon stick
Serving suggestions
banana
pepitas
raw honey or maple syrup
bee pollen (optional)
METHOD
Add brown rice and milk into a small saucepan. Simmer over a low heat for 10-15 minutes, until rice has absorbed the liquid and a creamy porridge consistency is formed.
Serve in a bowl with slices of banana, a sprinkling of pepitas and a drizzle of raw honey/maple syrup as desired.