This recipe includes at least one serving of veggies first thing in the morning AND it uses up leftovers from the night before, double bonus!

I often have butternut pumpkin/squash precooked and pureed in the fridge/freezer for adding to meals throughout the week. When I make a rice dish (normally the night before) I make sure I make extra (2 cups of cooked rice) for the next morning.  This way all I have to do is add the other ingredients and warm it up!

Which makes this meal SUPER EASY!!

The pumpkin is a little sweet and when added to the coconut cream it has a combined sweetness that you could
have all on its own or add the libutternut porridgettle bit of honey/sryup to it.


2 cups cooked rice
½ cup cooked & pureed Butternut Pumpkin
¼ cup raisins/sultanas
¼ cup seeds (mix of chia, sesame, or pepitas/flaxseed meal)
½ cup of coconut cream (or more depending on how creamy you want your porridge
1 Tbsp. honey/maple syrup
1 tsp cinnamon

Put everything in, stir cook on low until toasty warm. You can add more cream if needed or anything else you’d like to add.  I’ve added shredded carrot, which turns a little sweet when cooked and zucchini, which hides well in most anything. Enjoy!





Butternut Rice Porridge

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