Brown Rice Vanilla and Date Porridge Recipe

As a coeliac who can’t eat oats, I was looking for a porridge alternative coming into winter, when I had the idea to use rice. This brown rice porridge turned out to be so delicious and nourishing, and makes for the perfect warm breakfast on a cold morning. You can adjust the sweetness to your liking, and top with your favourite fruits and berries to add your own touch.

Makes 2 serve

Ingredients:

• 1.5 cups of cooked brown rice
• 1 banana, mashed
• 3 medjool dates, pitted and chopped
• 300ml of soy milk
• 2 teaspoons chia seeds
• 2 tablespoons maple syrup
• 2 teaspoon vanilla essence
• 100g of greek yoghurt
• Pinch of Salt
• 1 teaspoon stevia (optional, depending on how sweet you like it!)
• 3 tablespoons vanilla protein powder (optional)

How To:

1. In a non-stick saucepan, add the cooked brown rice, soy milk, dates, banana, maple syrup, stevia (if you prefer it sweeter), vanilla and salt. Stir to combine, and cook on medium heat for 5 minutes, stirring occasionally.
2. Stir in the chia seeds and protein powder. Cover the pan, and reduce heat to low. Cook for 5 minutes, or until the mixture is thick.
3. Remove from the heat and stir in the greek yoghurt.

Serving Suggestions:

• Sprinkle of cinnamon
• Peanut butter drizzled on top
• Fresh banana and berries on top

Recipe created by:- Tabi May Life ©