Rice porridge with apple and cinnamon

Gentle, warm and free from most allergens. Kind to a sensitive stomach too.

⏱ 25 min · serves 1 · Lithuanian home cooking · Not spicy at all

369kcal
6 gprotein
77 gcarbs
5 gfat
7 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: none of the 14 EU allergens

Ingredients (serves 1)

  • Rice (dry)60 g
  • Apple150 g
  • Ground linseed10 g
  • Honey7 g

Also: Cinnamon, water, a pinch of salt

Method

  1. Rinse the rice (60 g) in cold water and tip it into a small pan.
  2. Pour in 180 ml water and add a pinch of salt. Bring to the boil over high heat for 2–3 min.
  3. Cover and simmer over low heat for about 20 min, until the rice is soft. Stir now and then so it doesn't stick.
  4. While the rice cooks, wash the apple and grate it on the coarse side of a grater.
  5. Take the pan off the heat. Stir in the apple, cinnamon and ground flaxseed (10 g).
  6. Drizzle with 1 tsp honey (7 g) and eat warm.

Tips

  • Cool cooked rice within an hour, keep it in the fridge and eat it within a day – reheat until steaming hot.
  • Swap half the water for a plant drink – it'll be creamy.

How much should you actually eat?

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Find this recipe in

BreakfastCheap recipesVegetarianGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.