Sunday, 27 July 2014

Basic Brown Rice Flake Porridge

I've written about gluten-free porridge alternatives in a recent post and included a recipe for my basic buckwheat flake porridge, so I thought I'd share with you all another alternative I've tried  - brown rice flake porridge. This stuff is absolutely incredible and is something I now eat on a regular basis; I truly adore these flakes and honestly think they're almost as good as oats! Rice flakes yield a fairly sweet porridge so I don't usually add banana to them unless I'm specifically making them banana-flavoured. The texture is similar to oatmeal and the taste is far more flavoursome than regular brown rice so they're not boring in the slightest when eaten plain. They're a bit more expensive than oats but I definitely think they're worth a try and I thoroughly recommend them!

Serves 1
  • 1/2 cup brown rice flakes 
  • 1/2 cup milk of choice
  • 1/2 cup water (or another 1/2 cup milk)
  • 1 ripe banana (optional)


Put the rice flakes and liquid into a small saucepan, turn the heat up to the highest setting and bring the liquid to a boil. Once it's boiling reduce the heat to the lowest setting and let it simmer for a minute or two, stirring occasionally, until it has thickened up a bit.

If you're using a banana simply cut it in half and mash one half into a pulp. Add this into the porridge and let it cook for another three or four minutes, stirring occasionally, until it's at your desired consistency. When it's ready pour it into a bowl, add your toppings and enjoy!


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