Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reduce and Repair, Vegan, Vegetarian
Cooking Time: Under 30 minutes
Prep: 5 mins
Cook: 20 mins
Yields: 2 servings
This creamy rice porridge is perfect for cold wintery mornings when you want to be warmed from the inside out. It's gluten and dairy free so a perfect breakfast for people with more restricted dietary requirements.
- 1/2 cup rice (basmati or jasmine)
- 2 cups unsweetened almond milk
- 1 tsp vanilla powder
- 1 banana
- 2 tbs maple syrup or honey
- Pinch of salt
- Place your uncooked basmati rice in a high-powered blender and blitz for a few seconds to chop the grains.
- Place the rice in a saucepan and cover with 1 ¼ cups almond milk. Stir in the salt and vanilla. Bring to the boil then reduce to a low simmer. Cover and cook for 15 minutes.
- Remove the lid and stir the rice. Pour in the remaining almond milk to warm. Let stand for 5 minutes.
- Divide the porridge between two bowls and top with slices of banana. Drizzle with maple syrup or honey and serve.
- If you can't tolerate honey or maple syrup, feel free to sweeten with natural stevia or omit completely.
- If you can't tolerate banana, you could top your porridge with fruit you can tolerate. A dollop of coconut yoghurt is also delicious.
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