Brown Rice Porridge (Gluten-Free)

Brown rice porridge is a great alternative to oats if you’re gluten-free or not a fan of traditional porridge. The rule is one cup of rice flakes to one cup of liquid. This recipe serves 2 for breakfast.


1 cup brown rice flakes
3/4 cup of water
1/4 cup of soy or nut milk
2 tablespoons of LSA (Linseed Sunflower Almond mix – optional)

Poached Fruit:
1 large granny smith apples, chopped into fine pieces
1 large pear, chopped into fine pieces
1 tablespoon of berries (I used blueberries)
2 teaspoons of cinnamon
1 teaspoon of allspice
1/4 cup of water

Topping suggestions: 1 tablespoon of coconut flakes, 1 tablespoon of maple syrup, 1 handful of roughly chopped pecans, almonds or walnuts

1. Poach the fruit: Add the fruit, berries, cinnamon and allspice to a saucepan on medium heat.

2. Stir for 1 minute and then add water.
3. Cover saucepan with a lid and simmer on a low heat. Keep an eye on the saucepan to make sure the pot doesn’t go dry.
4. Make the porridge: Add water and brown rice flakes to a saucepan.
5. Bring to the boil and lower flame once the pot is bubbling.
6. Add soy or nut milk and continue to stir until rice flakes are tender.
7. Remove from heat. Add LSA and stir so everything is mixed in.
8. Serve: Add the porridge to the bowl and then the topping

SOURCE: Vegematarian original


4 Comments Add yours

  1. carrrotte says:

    I sometimes add quinoa flakes to rice porridge for a bit of variety and extra nutrition – 1 part quinoa flakes (aka rolled quinoa) to 2 parts brown rice flakes 🙂

    1. vegematarian says:

      Thanks for the tip, carrrotte. I find the taste of quinoa quite full-on in the morning so having a combo would work better 🙂

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