This is my current favourite breakfast. As a coeliac, breakfast choices can be limited - especially if you are avoiding oats as well. This is very simple - literally two ingredients -but not so quick to make. However it works really well to cook it ahead of time, store it in the fridge and then just warm it up when you're ready to eat :)
makes one serving - dessert size. If you're making it for a breakfast I'd use 1 1/2 oz rice and 450ml milk. (double the ingredients for two servings etc)
1 oz pudding rice
300ml plant based milk (My favourite one to use in this recipe is Valsoia walnut milk - available on Ocado. But almond, hazelnut or soy milk will work well too.)
1. Place the ingredients in a saucepan and bring to the boil. Stir well so that the rice doesn't stick to the bottom.
2. Reduce the heat to a gentle simmer. (My hob goes from 1-9 and I cook this on a 3 to give you an idea. )
3. Leave to cook for around 1 hour . Give it a stir every now and again to prevent a skin from forming - although I don't tend to find that such a problem with non dairy milk.
4. It's done when the rice is cooked and the consistency resembles the picture shown!
TIP if it gets near to the end of cooking time and it's still a very liquid consistency, just turn the heat up a notch or two so it's gently bubbling away. give it a good stir and leave on the higher heat until it's thickened up.
5. Eat straight away or store in the fridge in a covered container & warm through when you're ready to eat it.
Shown here with some frozen strawberries, strawberry jam & nutmeg.
some other topping ideas are:
1 Apple and cinnamon
2 Banana and peanut butter
3 Berries & maple syrup
4 Maple syrup
5 Dried fruit and nuts
6 Nutella
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