Brown Rice Porridge with banana and raspberries

Are you stuck in a breakfast rut? Do you wish to mix things up a little and break free? Why not start by trying this delicious brown rice porridge.

It’s such an energising and filling breakfast that is sure to keep you going all morning – and it’s also sugar-free, dairy-free and vegan. It can be eaten hot or cold, but I much enjoy it cold.

Brown rice porridge requires a bit more time on the stove. So to save time in the morning, prepare the rice the night before. Then all you do in the morning is pop it into a pot, add some milk and heat it up.

Brown Rice Porridge with banana and raspberries

Ingredients

  • 1 cup brown rice, cooked
  • 1 cup coconut milk
  • 1/4 teaspoon vanilla
  • Pinch of salt
  • 1 banana, sliced
  • Fresh or frozen raspberries

Instructions

  1. Combine the rice, milk, vanilla and salt in medium pot and heat gently.
  2. Cook, stirring for about 10 minutes until most of the milk has been absorbed. The porridge should be nice and creamy.
  3. Divide porridge into bowls, and top with the sliced banana and raspberries.
  4. Enjoy

Notes

For extra sweetness, add a little honey, maple syrup or chopped up dates

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