This dish has turned out to be my favourite snack when I’m in need of a snack while outdoors. It is easy to make, tastes so yummy and really is filling! The cinnamon makes it so divine
At this time of the year I’m using frozen blueberries. But with the warm rice porridge on top they defrost just in time.
It works very well with stewed apple. And there is almost no limit to your own combinations!
For 4 250ml jars you’ll need:
1 cup (85g) rice flakes
2 3/4 cup nut-milk or soy-milk
some sweetener if you prefer
2 cups (260g) blueberries
4 teaspoon coconut sugar
1 teaspoon cinnamon
Pour nut-milk (or soy-milk) into a medium sized pot.
Add rice flakes.
Bring gently to boil, stirring occasionally.
Once it is boiling, let simmer for approx. 5 minutes, stirring constantly.
Let cool down a little, stirring occasionally.
Chuck the blueberries into the jars first.
Then top up with rice porridge.
Mix the coconut sugar with the cinnamon and sprinkle on top of the rice porridge.
Close with lids.