Rice Porridge Breakfast

Start preparing this rice porridge breakfast the night before to make a delicious and easily prepared nutritional hot morning porridge breakfast with either white or wholegrain basmati rice.

Course Breakfast

Cuisine International

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 543kcal

Author Neil

Equipment

Ingredients

60 g white basmati / wholegrain basmati rice
250 ml skimmed milk
¼ teaspoon vanilla essence
1 tablespoon chai seeds
Pinch of ground cinnamon
Pinch of ground nutmeg

Suggested topping:-

20 g dried cherries
20 g sultanas
10 g pumpkin seeds
1 tablespoon wheat bran
1 tablespoon no fat Greek yogurt
1 teaspoon runny honey

Metric - US Customary

Instructions

Place chosen rice in a sieve, rinse with cold water and drain.
Place drained rice in a bowl, add milk, vanilla essence, chai seeds, cinnamon and nutmeg and combine well.
Cover bowl and refrigerate overnight.
In the morning place contents of the bowl into a small saucepan.
Heat gently, bring to the boil then turn down to simmer, stirring every now and then.
The rice porridge is cooked when nearly all the milk has been absorbed and the rice is soft. About 8 – 10 minutes if using white basmati rice and 25 – 30 minutes if using wholegrain basmati rice.
Serve the porridge in a breakfast bowl with suggested topping or with a topping of your own choice.

Nutrition