With all the issues surrounding gluten and the havoc it can wreak on our digestive systems, oats have become a controversial topic. Oats are naturally gluten-free. However, they run a huge risk for cross-contamination, meaning they often come in contact, or are processed, with gluten-laden grains. While you can certainly purchase oats that are certified gluten-free, I find they are often too expensive for my broke 20something self. By happy accident I stumbled upon the most amazing oat substitute: rice!
Rice is inexpensive, available at almost every market, and naturally gluten-free. Once rice is cooked you can simply add the same toppings you’d add to oatmeal, and, voilà, a delicious oat-free breakfast!
Today, I’m sharing a basic rice porridge recipe. Simply add fresh fruit, yogurt, non dairy milk, spices, etc. to make this recipe your own. To create an overnight version, add spices, nut butter, honey, dried fruit (if desired), and nondairy milk to cooked rice and allow to set in the refrigerator overnight. Simply remove from the refrigerator, top with fruits or yogurt and enjoy chilled.
Perfect Breakfast For One: Gluten-Free Cinnamon Porridge
- ¼ cup brown basmati rice, cooked
- ¼ cup white basmati rice, cooked (Any rice can be used as long as it’s ½ c. in total. I used a white and brown mixture because brown rice adds whole grain goodness and white rice is soft and tender.)
- 1 Tbsp. almond butter
- 1 Tbsp. coconut oil
- 1/8 tsp. cinnamon
- 1 tsp. honey
- Optional Toppings: fresh fruit, nondairy milk, yogurt, etc.
Place brown and white rice in a pot with 1 cup water — bring to a boil, then cover, reduce heat and let simmer about 45 minutes, or until soft and tender.
Mix in almond butter, coconut oil, cinnamon, and honey.
Add desired toppings.