Cinnamon Raisin Breakfast Porridge

Cinnamon Raisin Breakfast Porridge

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  • Each serving
  • 280 cal
  • 12g fat (1g sat)
  • 0mg chol
  • 65mg sodium
  • 41g carb
  • 4g fiber
  • 5g protein


  • 2 cups cooked Bhutan Red Rice
  • 1 3/4 cups almond or coconut milk
  • 1/4 cup raisins (more if you wish)
  • 1 to 2 tablespoons maple syrup
  • 1/2 cup fresh or frozen berries
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 teaspoon ground cinnamon


Place all ingredients in a saucepan and bring to a gentle boil over medium-high heat. Cover, reduce heat to low and cook for 10 minutes.

Using a potato masher, partially mash rice to achieve a slightly creamy consistency.

Serve hot topped with berries, walnuts and a little extra cinnamon and maple syrup, if you wish.