Rice porridge and rhubarb
You'll be tickled pink by the colour and flavour when you stir the stewed rhubarb into this creamy porridge.
Rice flakes cereal
1½ cup(s), (375ml)
2 individual, chopped, (125g)
1 tsp, grated, plus strips for garnish
- Place the rice flakes in a small bowl. Cover with ¾ cup (180ml) cold water. Cover and stand overnight.
- 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.
- 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.
- Serve the rice porridge topped with the stewed rhubarb and orange rind strips.