Prep 10 mins
Cook 30 mins
After our son was diagnosed with coeliac disease at 2 and a bit years old I had to find a porridge that he could have to replace his oat porridge. In Australia our oats are contaminated and are not on the safe list (depending on what nutritional department you get advice from). I came across this one: http://allrecipes.com/Recipe/brown-rice-breakfast-porridge/detail.aspx I tried it and modified it a little - credit where credit is due ... it's a saviour recipe for our little Man. It's a versatile recipe and you can change all sorts of things to suit your needs and tastes. This is my modification from the original. Makes approx. 3 cups/750 ml.
- 314.66 ml brown rice, cooked
- 314.66 ml rice milk
- 59.14 ml sultana
- 12 dried dates, chopped
- 1-2 inch fresh banana, mashed
- 2 eggs, lightly beaten
- 2.46 ml vanilla extract
- 0.25 ml cinnamon
- 4.92-9.85 ml honey (optional)
- 14.79 ml dairy free butter (optional)
- Combine the cooked brown rice, rice milk, cinnamon and dried fruit in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Beat the eggs in a small bowl or mug. Temper the egg by whisking in some of the hot rice, a tablespoon at a time, until you have incorporated about 6 tablespoons. Remove the saucepan from the heat and briskly stir the egg into the rice along with the banana and vanilla. Taste for sweetness. Add honey if necessary and butter if desired. Continue cooking over low heat for 2 to 5 minutes to thicken.
- NB 1: I have the honey as optional because this is quite sweet without them only add after tasting. I usually serve with a sprinkle of cinnamon again because it is a natural sweetener. The butter adds a nice creaminess and gloss, that's why it's purely optional.
- NB 2: Any leftovers can be reheated in the microwave. Add more rice milk to loosen the texture and mix, as it thickens upon standing.