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A bowl of cooked rice topped with fruit, nut butter, and a drizzle of maple syrup.
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Rice Breakfast Porridge (gluten-free)

This rice porridge is a delicious and comforting alternative to a traditional oat porridge and a great gluten-free cereal replacement.
Course Breakfast
Cuisine American
Keyword gluten-free cereal substitute, sweet rice porridge
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 547kcal
Author Jamie

Ingredients

  • ¾ cup cooked rice , brown or white (150 g)
  • ¾ cup fresh fruit , chopped (180 ml)
  • ½ cup milk of choice (120 ml)
  • 2 tablespoons nut butter or seed butter (30 ml)
  • 1 pinch cinnamon
  • 1 teaspoon honey or maple syrup, optional (5 ml)

Instructions

  • Add rice and fresh fruit to a serving bowl. Pour milk over top, adjusting the amount to your preference.
  • Top with nut/seed butter and sprinkle with cinnamon.
  • Drizzle with honey or maple syrup and serve warm.

Notes

Mix the ingredients together before eating for best taste.
Make it your own: Adjust proportions to fit your personal preferences. We think sunflower seeds or a few drops of vanilla extract are a nice addition when time allows.

Nutrition

Calories: 547kcal | Carbohydrates: 77g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 627mg | Fiber: 7g | Sugar: 33g | Vitamin A: 735IU | Vitamin C: 4mg | Calcium: 284mg | Iron: 2mg