Recipe

Rice porridge with dried fruit compote

Jul 31, 1976 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Rice porridge
  • 3/4 cup (75g) rolled rice
  • 1 1/2 cup (375ml) water
  • 1 cup (250ml) skim milk
Dried fruit compote
  • 1 vanilla bean
  • 2 1/2 cup (625ml) water
  • 1/2 cup (75g) dried apricots, chopped coarsley
  • 1/2 cup (75g) dried pears, chopped coarsley
  • 1/3 cup (50g) dried peaches, chopped coarsley
  • 2 tablespoon honey
  • 1 teaspoon lemon rind, grated finely
  • 1 cinnamon stick

Method

Rice porridge with dried fruit compote
  • 1
    Cover rolled rice with the water in small bowl; stand overnight.
  • 2
    Make dried fruit compote. Halve vanilla bean lengthways, place in medium saucepan with water, apricots, pears, peaches, honey lemon rind and cinnamon stick; bring to a boil.
  • 3
    Reduce heat; simmer, uncovered, 20 minutes. Remove from heat; cool 10 minutes. Remove vanilla bean and cinnamon stick before serving.
  • 4
    Place undrained rolled rice in medium saucepan; cook, stirring, until mixture comes to a boil. Add milk, reduce heat; simmer, uncovered, 10 minutes. Serve with compote.

Notes

Rolled rice is a gluten-free flaked cereal similar to, and a good substitute for, rolled oats. It is available in supermarkets and health-food stores.

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