Melissa Hemsley's fast and simple twist on porridge can be made with rice, quinoa or buckwheat and finished with one of three delicious toppings.
From the book
Melissa Hemsley
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Introduction
Breakfast or pudding whenever you like. This is really a sort of special porridge, using up leftover buckwheat, quinoa or rice. And any of these three toppings would be delicious over a simple porridge too. I love full-fat dairy but anything goes here. Use any of your preferred alternative milks and, if you ever have a half or quarter tin of coconut milk leftover, swap that in instead. Coconut milk is very rich though, so make up the rest with water or a mixture of milk and water.
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Ingredients
| 180–200g | uncooked quinoa/ buckwheat / rice |
| 1 litre | any milk, or more if you like it wetter |
| 1 tsp | vanilla extract |
| 1 tsp | ground cinnamon |
| 1 tbsp | maple syrup or raw honey |
| a little pinch of sea salt | |
| Optional extras: | |
| 1 tbsp | butter or nut butter (to make it richer) |
| 1 small handful of | pistachios or almonds, chopped |
| 1 handful of | dried fruit, such as raisins or chopped dates |
| Toppings: | |
| Fruit poached in leftover tea or wine: | |
| 4 | ripe plums, apricots or peaches |
| 1 tbsp | maple syrup |
| 200ml | Earl Grey tea or wine |
| Cardamom rhubarb: | |
| 4 | sticks of rhubarb, roughly chopped |
| seeds of 2 cardamom pods or about ½ tsp ground cardamom | |
| juice and zest of 1 orange | |
| 1–2 tbsp | maple syrup |
| Berries and rosewater: | |
| 300g | any berries (frozen or fresh – if fresh, add ½ mug water) |
| 1 tbsp | maple syrup |
| 1 tbsp | rosewater or rose extract (added at the end, once cooled) |
Method
Put all the ingredients for the rice pudding in a saucepan and simmer away briskly on a medium heat for 15–20 minutes to let it reduce and thicken up.
Meanwhile, make your chosen topping. Add your fruit to a second pan, cover with the other ingredients, put the lid on and let it simmer over a low heat. The stone fruit will need around 15 minutes, the rhubarb 10 and the berries 5.
Serve each bowl of rice pudding topped with the fruit and its juices and, if you like, with the butter or nut butter stirred in and topped with a few chopped nuts or dried fruit.
