Colder mornings are here, and that means it's time for warm and creamy breakfast porridges. Forget the classic oat porridge and enjoy this luxurious rice porridge with poppy seeds that tastes amazing. This homemade milky rice porridge has a perfectly creamy texture, and the hot cherry sauce with freeze‑dried cherries adds the perfect contrast. It will warm you up, fill you up and brighten up even the coldest morning.
Shop ingredients
Nutrition (1 serving)
- 554 kcal
- 76 g carbohydrates
- 16 g fats
- 14 g protein
Per 1 portion
- 60 g rice
- 125 ml water
- 220 ml milk
- pinch vanilla powder
- pinch salt
- 15 g maple syrup
- 20 g poppy seeds
- 15 g butter
- 30 g cherry preserves
- 2 tbsp water
- 10 g freeze-dried sour cherries
Instructions
- In a small saucepan or deep pan, heat half the butter (approx. 7 g). Add the rice and stir continuously until it turns golden brown.
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Pour in water and simmer on medium heat.
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Once most of the water has evaporated, add some milk and maple syrup. Season with a pinch of salt and ground vanilla.
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Cook on low heat for 15‑20 minutes. Add in the milk gradually and always wait until it's been soaked up before adding more – this creates the perfect creamy texture.
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Once the rice is tender, remove the pan from the heat and add the ground poppy seeds with the remaining half of the butter.
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While the porridge cooks, prepare the fruit sauce. Add the cherry syrup, water and freeze‑dried cherries to a small saucepan.
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Simmer over medium heat, stirring continuously, until it forms a thick sauce (if it's too thick, add water).
- Add the porridge to a deep plate or bowl, drizzle generously with the fruit sauce, and enjoy!
