Vegan Rice Porridge With Cinnamon and Apples

2 bowls
40 min

I don’t know about you, but when the big porridge fever hit a couple of years ago, it completely captivated me too, and I started each morning with a big serving of oatmeal. However, after having the same exact dish for months, I got quite bored of it, so I wanted to spice things up—and my choice fell on rice porridge. With this particular recipe and seasoning, we’re already tuning in to the fall season, which I’m really looking forward to (as you should know, the season of falling leaves is my favorite of all). If you don’t tend to be a fan of autumn flavors, feel free to use the basic recipe and season it to your liking.

Vegan Rice Porridge With Cinnamon and Apples
Recipe details
  • 2  bowls
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1/2 cup rice, rinsed
  • 1/2 apple, peeled and cut into small cubes
  • 1 1/2 cup of milk of yours choice (i used oat milk)
  • 1 tsp. brown sugar
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1-2 Tbsp. of (vegan) butter
  • toppings of your choice

In a medium pot ''roast'' the rice and apple cubes for a couple of minutes. Then add 1 cup of milk and cook until fully incorporated. Add the sugar, vanilla and the cinnamon. Then add 1 cup of water and do the same. Lastly, add the rest of the milk (1/2 cup) and another 1/2 cup of water. Cook until the rice is perfectly soft and creamy. The whole process will take about 30 minutes. Add the butter and turn off the heat.
Serve with toppings of your choice, i used Lotus Biscoff spread and biscuits, berries and dark chocolate.
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