Thursday, July 23, 2015

Rice Porridge

Here is a recipe for one of our go-to breakfasts.  It does take nearly an hour to cook, so I put it on when I get up in the morning and get ready while it's cooking.

1/2 cup coconut cream
2 cups water
1 + 1/4 cups medium grain brown rice
2 Tablespoons coconut sugar or honey
2 teaspoons cinnamon
3/4 cup frozen blueberries

Mix all ingredients except blueberries in saucepan.  Bring to boil over medium-high heat. Reduce heat to low and cover pot.  Simmer for 30 minutes. Do not lift the lid! Turn heat off and leave covered for 10 minutes.  Stir in blueberries, cover again, and leave for 5 minutes.  Stir once more and serve!

Again, this makes enough for our family of two adults and two children.  My daughter really likes this with crushed walnuts sprinkled on the top. Another option is to leave out the blueberries and instead fry some thinly sliced apples in coconut oil with a bit of cinnamon. After the porridge has cooked just serve the apples on top.  

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What did you think? Did you try this recipe? Did you like it? Did you make any changes?