I love to make rice porridge on a cold winter morning. The warm milk and sweet cinnamon flavour profile really activates the tastes buds. If blueberries are not your thing or you would like to change up a bit, try using other fruit like strawberries or apple. Phytic Acid is a big concern in this yummy breakfast, both walnuts and rice containing their fair share. To reduce the Phytic Acid, I would suggest using a sprouted brown rice and soaking the walnuts the night before. Neutralisation of as much Phytic Acid as possible will increase nutrient bio-availability and absorption, so this warming breaky is both healthy and yummy!

Coconut Rice Porridge

Method

Place rice in water and add a pinch of salt. Bring the water to boil, reduce the heat to a simmer, cover with lid, and leave for 25min or until rice is cooked to your liking.

Serves: 1-2

Time: 35min

Contributed By: Adam B

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Ingredients

1/2 cup brown rice

1/2  & 1/3 water

1 banana-sliced

1/2 & 1/3 cup coconut milk

5-10 blueberries

1/2 tbps butter

1/2 tbps of yogurt.

1/2 cup coconut flakes-chopped

1/2 cup walnut-chopped

salt

1 tbs. cinnamon powder

1 tbps honey (optional)

Nutmeg (optional)

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When cooked, drain any excess water from pot and add the banana, coconut milk, butter, coconut flakes, walnuts, and cinnamon powder. Stir and cook on low heat for 5mins or until all ingredients are melted and combined. Serve with a spoon of yogurt, fresh blueberries, honey, and a sprinkle of nutmeg.  

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