A porridge recipe doesn’t always have to mean oats! If you’re fond of rice pudding, you’ll love this breakfast option, which is made just like regular oats. This rice porridge reminds me of my granny’s creamy rice pudding and is the perfect fuel if you have a long day ahead.
For the rice porridge
– 45g brown or white rice flakes
– 200ml coconut milk
For the quick blueberry chia jam
– 150g fresh bueberries (raspberries work well too)
– 1 tbsp chia seeds
– tbsp freshly squeezed lemon juice
– 1 tsp honey or maple syrup
– Desiccated coconut, toasted
– Buckwheat groats or nuts
Make the blueberry chia jam
1. Put the berries in a bowl and microwave them for 40-60 seconds or place them in a small saucepan and simmer over a medium-low heat for about 5 minutes until the berries have started to break down and release their juices.
2. Mash them with a fork, then stir in the chia seeds, lemon juice and honey.
3. Spoon into a clean jar and pop into the fridge for at least 30 minutes before using to give the chia seeds enough time to swell up and give it a nice jam-like consistency. Stored in the fridge, this jam will last for up to three day.
Make the rice porridge
1. Place the rice flakes and coconut milk in a saucepan. Bring to a boil, then reduce the heat and simmer for 5–6 minutes, until you reach your desired porridge consistency.
2. Spoon into a bowl and serve with a dollop of chia jam and some desiccated coconut, with toasted buckwheat groats or nuts scattered on top.
Roz Purcell’s approach to cooking is simple: use whole foods to live a whole life. Having developed a negative relationship with food that led her to make unhealthy choices, she cured herself by rediscovering her love of cooking from scratch. She used her passion for food to experiment with flavours and textures and develop the most amazing recipes that fuel the body, providing the energy and vitality needed to look and feel great.
Roz began blogging at naturalbornfeeder.com in 2013 to document her love of cooking and to share her recipes. Now in her highly-anticipated cookbook, written with the same wonderfully accessible approach, she features over 170 easy-to-follow, delicious recipes that prove whole foods can taste far better than a pre-packaged meal.
In Natural Born Feeder, you will find recipes for smoothies, juices and drinks, countless ways to “Pimp your Porridge” and plenty of Roz’s famous Pancakes and Crepes. There’s also recipes for soups, salads, sides, main dishes, simple pleasures, desserts, breads, sports snacks, dips and “The Nut Butter Collective”. Plenty of inspiration to get into the kitchen, and get cooking!
Natural Born Feeder is published by Gill Books, priced at €27.99.