Snug Breakfast

Wednesday, 12 October 2011

This is my regular go to everyday breakfast porridge.  I love this plain or spruced up a bit with raspberries and flaxseeds or chopped dried apricots, raisins, strawberries, the possibilities are endless.  It couldn’t be easier to make and takes only five minutes.
For one portion
½ cup brown rice flakes
1 cup rice milk
Combine the milk and rice flakes in a saucepan. Give them a stir, bring to a boil then turn the heat down and cook gently, stirring occasionally until the rice flakes absorb the rice milk and resemble a porridge consistency.  Eat plain or add the toppings of your choice.  Head off for the day feeling full, warm and happy...well I can't promise happy but full and warm is pretty good.

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