Rolled rice porridge

Have you noticed over the last week that the mornings have become a little milder? That the 7am sprint to the shower isn't as chilly or savage? Spring is almost in reach! 

​As the weather starts to warm up we often feel like a lighter breakfast that still delivers the same warmth and comfort as a bowl of oats.

Enter Rolled Rice Flakes. Quick to prepare, nutritious, gluten free and soothingly delicious, they're the perfect breakfast in a bowl, hot or cold - and we're going to walk you through both!

CHILLED OVERNIGHT RICE PORRIDGE

​Ingredients:
1/2 cup rice flakes
½  milk of your choosing 
1-2 tsp honey or maple syrup

Method:
Combine ingredients in a jar or bowl, cover, pop it in the fridge. The next morning your rice porridge is ready to eat! 

FOR A WARM BOWL OF RICE PORRIDGE

Ingredients:
1/2 cup rice flakes
1 cup milk of your choosing 
1-2 tsp honey or maple syrup

Method:
Add milk and rice flakes to a saucepan, bring to a gentle simmer and cook whilst stirring for 5 mins. Add sweetener of your choice and serve. 
(You can also take the overnight chilled porridge and quickly warm it for a minute or two on stove.) 

PIMP MY RECIPE:
Try adding the following to your warm or cold rice porridge:
Flaked almonds, currants & hemp seeds
Fresh berries and flaked coconut 
Sliced banana and walnut pieces
Grated apple and cinnamon 
Cocoa powder or nibs and vanilla extract