This creamy porridge has a delicious nutty, slightly sweet flavour and is a great gluten-free alternative to oat porridge.
1 cup of brown rice
1 orange zest and juice
250 mls of coconut milk
40 mls of pure maple syrup
Boil rice until very soft with the date. Remove from heat. When soft add all other ingredients and blend in the blender until smooth (be very careful of the pressure in the blender as porridge is very hot).
Recipe by Golden Door Executive Chef David Hunter