Rice Porridge

A simple and hearty gluten-free substitute to oat porridge, just in time for crisp, winter mornings.

Method

1. Place pre-cooked brown rice in a saucepan on the stove. Add milk so that it covers the rice, but doesn’t drown it – stop just above the rice line. Add desired amount of sugar (1-5 teaspoons) depending on how sweet your tooth is.

2. Turn on stove, starting at medium heat. Continually stir and cover. The aim is for the milk to dissolve and thicken. Lower heat to avoid burning.

3. Porridge is ready when you are happy with the consistency. The ideal texture is thick and heavy with a touch of milky liquid. Finish by dusting with cinnamon and topping with fruit.

White rice can also be used, as displayed in the photo, however brown rice has a density and nutty crunch that tastes much more interesting.

For all things gluten-free, visit www.ctrlalteat.org x

• Gluten-Free
• Health
• Porridge
• Rice