Rice porridge

gluten-free & yeast-free

serves 2

1 cup (250 ml) rice flakes
2 cups (500 ml) purified water
3 cardamom pods
1 tsp (5 ml) tahini
2 tsp (10 ml) organic or farm butter or ghee
1 banana, sliced

  1. Place the rice flakes, water and cardamom pods in a deep-sided saucepan and heat gently, stirring for 5 minutes.
  2. Add the tahini and butter and stir.
  3. Set aside for half an hour or longer to allow the flavours to infuse.
  4. Gently re-heat and add the banana.



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