Vanilla brown rice porridge with grated dark chocolate and banana

Surprise Mum this Mother’s Day with breakfast in bed. Sumptuously creamy and delicious, this vanilla bean porridge is made with rice flakes for an exceptionally luscious finish. Top with grated dark chocolate, sliced bananas and coconut chips

  • 15 mins preparation
  • Serves 4
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Vanilla brown rice porridge
  • 2 cup Puhoi Valley half and half
  • 2 teaspoon pure vanilla extract
  • 2 cup brown rice flakes
To serve
  • 80 gram good quality dark chocolate, finely grated
  • 2 bananas, finely sliced into rounds
  • coconut chips for sprinkling


Vanilla brown rice porridge
  • 1
    Add the milk, vanilla and rice flakes to a saucepan. Stir gently over medium heat for 1–2 minutes, or until the mixture comes to a light simmer.
  • 2
    Remove from the heat, then allow the pudding to sit for 1–2 minutes, or until the rice flakes have softened. The porridge should be thick and luscious.
To serve
  • 3
    Divide among four bowls. Serve with a sprinkle of the grated dark chocolate, a few slices of banana and a scattering of coconut chips.