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Rice flake porridge with coconut milk

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Ingredients for 2 servings:

  • 300 ml coconut milk
  • 100 ml water
  • 60 g rice flakes
  • 20 g chia seeds
  • 20 g flaxseed meal
  • 30 g raisins
  • 2 tsp, heaped cocoa powder
  • n. B. Cinnamon powder or vanilla powder
  • e.g. yogurt
  • n. B. Fruits

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

without oats, gluten-free

Combine all ingredients in a saucepan and bring to a boil while stirring. Simmer over low heat until the desired consistency (a more or less thick porridge) is reached. Depending on your taste, you can omit the cocoa or add a little cinnamon or vanilla powder. If you like, you can also mix some yogurt into the porridge and serve it with fresh fruit or fruit puree of your choice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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