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Photo of Rice porridge and rhubarb by WW

Rice porridge and rhubarb

PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
You'll be tickled pink by the colour and flavour when you stir the stewed rhubarb into this creamy porridge.


Rice flakes cereal

100 g

Skim milk

1½ cup(s), (375ml)


2 individual, chopped, (125g)

Orange rind

1 tsp, grated, plus strips for garnish

Caster sugar

2 tsp


  1. Place the rice flakes in a small bowl. Cover with ¾ cup (180ml) cold water. Cover and stand overnight.
  2. Place the undrained rice flakes in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the mixture comes to the boil. Add the milk and reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until porridge is thickened.
  3. Meanwhile, combine rhubarb, rind, sugar and 2 tablespoons of water in a small saucepan over medium heat and bring to the boil. Reduce heat to low and simmer, covered, for 5–7 minutes or until the rhubarb is tender.
  4. Serve the rice porridge topped with the stewed rhubarb and orange rind strips.