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Brown rice porridge with zesty lime & coconut

“Simple & delicious! We love serving this porridge for breakfast during winter; it’s a huge hit every week with the guests. It is an interesting twist to a really traditional style breakfast. Plus brown rice is a wonderful source of dietary fibre for improved gut health and magnesium which boosts heart health!” James Knight, Executive Chef.

Serves 4


3 cups of cooked brown rice
2 tablespoons organic maple syrup
Finely grated zest of ½ lime
3 medjool dates, pitted (optional)
1 ½ cups coconut water
¼ cup coconut milk
¼ teaspoon ground cinnamon
To serve: 125g fresh berries or 2 bananas, sliced


Place all the ingredients in a food processor and process until well combined. Transfer to a saucepan and gently heat over medium,-low heat.
Serve with fresh berries or sliced banana.

Chef’s Tip: You can replace lime with orange or lemon zest.
Use fresh young coconut flesh and water instead of tinned coconut milk and water.

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Recipe from the NEW Golden Door at home cookbook, purchase online now.

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Please note: This blog is for information purposes only and is not a substitute for medical advice, diagnosis or treatment.

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