Rice porridge with almond milk, roasted coconut flakes, ground cinnamon, honey and mixed fruits
This is far from Thai rice porridge version but it is one of my favourite breakfast to have too. I use risotto rice in this recipe as it has a nutty texture. A lovely, refreshing yet filling and comforting good start of the day. I love using manuka honey because it has so many benefits 🍯 but it’s absolutely fine to just use normal honey too. For my recipe I add passion fruit, blood orange and mango but you can add any fruits you prefer.
Rice porridge with almond milk, roasted coconut flakes, ground cinnamon, honey and mixed fruits
This is far from Thai rice porridge version but it is one of my favourite breakfast to have too. I use risotto rice in this recipe as it has a nutty texture. A lovely, refreshing yet filling and comforting good start of the day. I love using manuka honey because it has so many benefits 🍯 but it’s absolutely fine to just use normal honey too. For my recipe I add passion fruit, blood orange and mango but you can add any fruits you prefer.
Open in Cookpad AppSteps
- 1
Rinse risotto rice a few time in the saucepan then add hot water.
- 2
On the medium heat hop, heat up rice in the saucepan until rice starts to boil. Add 1 cup of almond milk and stir gently for 10 min. Lower the heat to simmer.
- 3
Keep stirring and add some more almond milk. Taste it to see that the rice cook through. I do like it to have a bit of bite so 20 min cooking time should be good for me.
- 4
Once rice is cooked, turn the heat off. Serve your rice porridge in the bowl, sprinkle a little bit of ground cinnamon, add some fruits and honey. You can have it warm or at room temperature or keep it in the fridge overnight and add some cold almond milk before serving for cold version
Cooksnaps
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