Pear and almond rice porridge

Using rolled rice instead of oats, this delicious warming breakfast recipe is naturally gluten-free.

  • 15 mins cooking
  • Serves 2
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Pear and almond rice porridge
  • 3/4 cup (80g) rolled rice
  • 1 cup (250ml) water
  • 1 cup (250ml) rice milk
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoon almond kernels
  • 1 small_piece pear (180g)
  • 1 tablespoon linseed, sunflower and almond blend (lsa)
  • 1 teaspoon honey


Pear and almond rice porridge
  • 1
    Combine rolled rice, the water, rice milk and cinnamon in small saucepan; cook, covered, stirring occasionally, until mixture comes to the boil. Reduce heat; simmer, covered, stirring occasionally, about 5 minutes or until rolled rice is soft. Remove from heat; stand, covered, 5 minutes.
  • 2
    Stir nuts in heated small frying pan until browned lightly; remove from heat, chop coarsely.
  • 3
    Thinly slice unpeeled pear on mandoline or V-slicer.
  • 4
    Serve porridge sprinkled with LSA and nuts. Top with pear and drizzle with honey. Serve with extra rice milk, if you like.

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