Xanthan-Free Zone

Real food, incidentally gluten-free.

Archive for Breakfast

Rice Porridge from Cooked Rice

Rice Porridge with Apple

Replacing oat porridge for my breakfast was one of the main challenges for me adopting a gluten-free diet. I approached all of its possible replacements with some trepidation, but I ended up really liking this version, and it’s a good way to use up leftover rice. It has spices and honey, so it makes me feel like I’m eating a chai. If you added a teabag it could be a complete breakfast, but at the time of writing I still prefer my tea in a cup.

The choice of spices is a very individual thing. Cardamon is a classic flavour to have with milk and rice, but some people may not like the fennel seeds (which I love). Obvious alternatives would include nutmeg or cinnamon.


2/3 cup leftover cooked rice
1/2 cup milk
3 cardamon pods
Pinch fennel seeds
Dessert spoon of honey
Fruit to serve with (apple, pear, stonefruit, strawberries, etc) 

Place the rice, milk and spices in a saucepan and boil on a low-medium heat for about 10 minutes, until quite thick, stirring (very) occasionally. Chop your fruit and put into bowl. Take your favourite breakfast-eating spoon and stick it into your honey jar, then stick it into your porridge pot. Stir around until fully combined, then pour and scrape the porridge over  your fruit. Watch out for the cardamon pods and don’t actually eat them, but the fennel seeds are fine to eat (and delicious).