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How to make Ayurvedic gluten-free rice porridge

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  • Author: Samantha Gowing
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Diet: Gluten Free


Units Scale

2 teaspoons coconut oil
1 cup rolled rice *available at most wholefood stores and organic shops
1/4 cup shredded coconut
Pinch salt
2 cups milk, almond, coconut, macadamia or cow
34 prunes or dates, pitted, finely chopped
1 teaspoon fresh turmeric, peeled and finely grated
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground turmeric, to colour

To serve
2 teaspoons maple syrup
1/2 red apple, grated or a squeeze of lime
1 tablespoon Greek or coconut yoghurt
1 tablespoon roasted pepitas


  1. Heat the oil in a medium heady-based saucepan. Add the rice, coconut and salt. Fry gently in the hot oil for a few minutes until fragrant and turning a light-golden brown.
  2. Add the milk of your choice, prunes or dates and the spices. Simmer gently for about 5 minutes until it thickens into a porridge and the rice flakes are soft.
  3. Remove from heat, Portion into 2 serving bowls. Serve with grated green apple, yoghurt, roasted pepitas and/or a squeeze of lime. Top with a drizzle of maple syrup.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Cuisine: Ayurveda

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