This porridge was introduced to me years ago by a dear friend Tara. We were living together and she would cook up a batch of this rice concoction most mornings. At the time I wasn’t really a fan.. I thought it was a bit strange, and much preferred our homemade crunchy nutty muesli with real ‘umph’. But over recent years I’ve experimented with so many variations of ingredients.. and have created many different recipes for rice porridge. I now I can’t live without it! (Thank you Tara xx). I make this often, for my partner and I. He too is a fan. Apparently this porridge has “almost ruined” Weet-bix for him, almost, he says. hehe.
What’s so good about rice porridge?
Rice flakes are gentle on the stomach, being gluten free and very light. They also take no time to cook, so you can whip up a bowl of amazing porridge in literally 5-10mins. Rice flakes are very subtle in flavour so any fruit, nuts, seeds and other grains mix in really well too. I love mixing in chopped banana as it is delicious when slightly cooked and provides fantastic energy to start the day. However, other fruits work just as well.. such as grated apple or pear, berries or dates.
When making this porridge I sometimes just add almonds or walnuts but usually add a mix – I love almonds, walnuts and brazil nuts. All of these nuts provide wonderful healthy fats, protein and fibre. Brazil nuts are incredibly high in Selenium, which is a mineral that plays a vital role in optimising fertility in men and women. Mixed seeds add awesome crunch and texture. Adding chia to your porridge will also add extra protein and Omega 3 fats. Omega 3 is very beneficial for your heart health, fertility, skin and hair. It has been shown to reduce inflammation and joint pain too. I also often add wholegrain buckwheat just because it adds such a nice crunch. Texture, I feel, is just as important as flavour.
If you need (or prefer) to avoid gluten then this may be the perfect porridge for you. If you haven’t already bought (or seen) rice flakes you can find them in most supermarkets. A small packet of ‘Lowan’ rice flakes is around $3-$4. Most health food stores stock rice flakes too.
Preparation time: 5-10mins
Cooking time: 5mins
1/4- 1/2 rice flakes
approx. 1/4 cup milk of choice
2-3 Tbsp. wholegrain buckwheat kernels (ana buckinins or buckwheat groats)
1 Tbsp. nuts
1 Tbsp. mixed seeds (or just pumpkin or sunflower seeds)
1 tsp. chia seeds
Sweetener of choice (e.g. honey/maple syrup)
Natural yoghurt (optional)
1. Place rice flakes in a small saucepan and add a dash of water. On low-medium heat, stir a little and allow rice flakes to soak up water. Then add a dash of milk and stir.
2. Meanwhile, chop one banana and nuts.
3. Once the rice flakes are soft add you banana, nuts, seeds and buckwheat kernels and stir through until all is warmed (Tip: It’s good not to cook nuts and seeds for long as heat can affect their nutritional value).
4. Serve in a bowl with a dollop of natural yoghurt, and/or extra milk. Sprinkle with chia seeds, cinnamon, honey or maple syrup and any other toppings you like.
– Love coconut? Try adding coconut flakes.
– Instead of buckwheat you can add a little more rice flakes, quinoa flakes, oats or extra fruit.
– Instead of banana try 1/2-1 grated apple, pear or a good handful of berries.
– If you are a fan of cacao or just love chocolate – try sprinkling cacao or cocoa powder on top.
– Don’t drink cows milk? That’s fine, any milk works!